NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Dice the eggplant, zucchini, and red bell pepper into uniform half-inch cubes.

• 3

  Toss the diced vegetables on the baking sheet with 0.5 tablespoons of olive oil and a pinch of sea salt.

• 4

  Roast the vegetables for 20 minutes, or until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, slice the chicken breast into bite-sized strips and season with salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 8

  In the same skillet, add the diced onion and minced garlic, sautéing for 3 minutes until translucent.

• 9

  Pour in the crushed tomatoes, dried thyme, and dried oregano, simmering the sauce for 5 minutes.

• 10

  Stir the roasted vegetables and cooked chicken into the tomato sauce and garnish with fresh chopped basil before serving.