NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup crushed tomatoes

0.5 tsp herbes de provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large bowl, toss the chicken and vegetables with the olive oil, sea salt, black pepper, and herbes de provence until well coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through and the vegetables are slightly caramelized.

• 5

  While the vegetables roast, warm the crushed tomatoes and minced garlic in a large skillet over medium-low heat.

• 6

  Fold the roasted chicken and vegetable mixture into the tomato sauce, simmering for 3-5 minutes to allow the flavors to meld beautifully.

• 7

  Serve warm, garnished with fresh torn basil for a bright, aromatic finish.