NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried herbes de Provence

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, toss the diced chicken and vegetables with olive oil, minced garlic, sea salt, black pepper, and herbes de Provence until well coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded.

• 5

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

• 6

  Transfer the roasted chicken and vegetables into a large skillet over medium heat.

• 7

  Pour in the tomato puree and stir gently, simmering for 3-5 minutes to allow the flavors to meld together beautifully.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving.