NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup yellow onion

1 tbsp extra virgin olive oil

0.5 cup tomato puree

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the chicken breast, eggplant, zucchini, bell pepper, and onion into uniform one-inch cubes.

• 3

  In a large mixing bowl, toss the chicken and vegetables with the extra virgin olive oil, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the vegetables roast, combine the tomato puree, minced garlic, and herbes de Provence in a small saucepan over medium-low heat.

• 6

  Simmer the sauce for 5 minutes to allow the flavors to meld, then remove from heat.

• 7

  Transfer the roasted chicken and vegetables into a serving bowl and fold in the warm tomato sauce before serving.