NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

0.5 tbsp extra virgin olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.25 cup yellow onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Dice the eggplant, zucchini, red bell pepper, and yellow onion into uniform 1-inch pieces and add them to the bowl with the chicken.

• 4

  Mince the garlic cloves and add them to the mixture along with the olive oil, herbes de Provence, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for even roasting.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  While the vegetables roast, warm the tomato puree in a small saucepan over low heat.

• 9

  Once the roasting is complete, transfer the chicken and vegetables to a serving bowl and gently fold in the warm tomato puree before serving.