NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

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 line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken and chopped vegetables on the baking sheet, then drizzle with extra virgin olive oil.

• 4

  Sprinkle the dried oregano, sea salt, and black pepper over the mixture and toss thoroughly to coat.

• 5

  Spread everything into a single layer and roast in the oven for 20 minutes until the chicken is cooked through and the vegetables are tender.

• 6

  Remove the pan from the oven, add the tomato puree and minced garlic, and stir well to combine all ingredients.

• 7

  Return the pan to the oven for an additional 5 minutes to allow the sauce to thicken and the garlic to become fragrant.

• 8

  Garnish the dish with fresh torn basil leaves before serving warm.