NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tbsp extra virgin olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet or a 9x13 inch baking dish.

• 2

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

• 3

  Dice the eggplant, zucchini, and red bell pepper into uniform 1-inch pieces, then finely chop the onion and mince the garlic.

• 4

  In a small bowl, whisk together the tomato puree, extra virgin olive oil, herbes de Provence, sea salt, and black pepper until well combined.

• 5

  Add the chopped vegetables to the bowl with the chicken, pour the tomato-herb mixture over the top, and toss until everything is evenly coated.

• 6

  Spread the mixture in a single layer in the baking dish and roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.

• 7

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