NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup zucchini

0.5 cup eggplant

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp herbes de Provence

1 clove garlic

0.25 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, zucchini, eggplant, red bell pepper, and onion into uniform half-inch cubes.

• 3

  In a large mixing bowl, combine the diced chicken and vegetables with olive oil, herbes de Provence, minced garlic, sea salt, and black pepper.

• 4

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 5

  Spread the mixture in a single layer onto the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

• 6

  Roast in the oven for 20 minutes, stirring halfway through to ensure even browning.

• 7

  Remove the sheet from the oven, pour the tomato puree over the mixture, and stir gently to combine.

• 8

  Return to the oven for another 5 to 7 minutes until the sauce is bubbling and the chicken is fully cooked.

• 9

  Remove from the oven and garnish with freshly torn basil leaves before serving warm.