NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

0.5 cup crushed tomatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp herbes de provence

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.

• 2

  Cut the eggplant, zucchini, and red bell pepper into uniform 1-inch cubes.

• 3

  Toss the cubed vegetables with 0.5 tablespoons of the olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, dice the chicken breast into bite-sized pieces and season with the Herbes de Provence.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 8

  In the same skillet, add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 9

  Pour in the crushed tomatoes and stir in the roasted vegetables and cooked chicken.

• 10

  Simmer the mixture for 5 minutes to meld the flavors, then garnish with chopped fresh basil before serving.