NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the eggplant, zucchini, and red bell pepper into uniform 1-inch cubes, and finely dice the onion.

• 3

  Mince the garlic cloves and set aside.

• 4

  In a large rimmed baking dish, combine the chopped eggplant, zucchini, peppers, and onion.

• 5

  Drizzle the vegetables with olive oil and season with sea salt, black pepper, and dried oregano, tossing well to coat.

• 6

  Place the chicken breast in the center of the baking dish, pushing the vegetables to the sides to nestle it in.

• 7

  Pour the crushed tomatoes and minced garlic over the vegetables, stirring slightly to incorporate without covering the chicken.

• 8

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 9

  Remove from the oven and garnish with freshly torn basil leaves before serving.