NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 clove garlic

0.5 cup tomato puree

1 tbsp olive oil

0.5 tsp dried oregano

0.5 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 chicken breast, eggplant, zucchini, red bell pepper, and onion into uniform 1-inch pieces.

• 3

  Place the chopped vegetables and chicken on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.

• 4

  Toss everything thoroughly to ensure an even coating of oil and spices, then spread into a single layer.

• 5

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

  While roasting, warm the tomato puree and minced garlic in a small saucepan over low heat for 5 minutes.

• 7

  Transfer the roasted chicken and vegetables into a large bowl, pour the warm tomato sauce over them, and gently fold to combine.

• 8

  Garnish with fresh torn basil before serving.