NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup tomato puree

1 clove garlic

0.25 cup yellow onion

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the chicken and chopped vegetables with the olive oil, dried thyme, dried oregano, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the chicken is golden and the vegetables are tender.

• 5

  While the vegetables roast, finely mince the garlic and onion, then simmer them in a small saucepan with the tomato puree over low heat for 10 minutes.

• 6

  Remove the tray from the oven and toss the roasted chicken and vegetables into the warm tomato sauce, garnishing with fresh basil before serving.