NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

1 tbsp olive oil

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and dice the chicken breast into 1-inch cubes.

• 2

  Chop the eggplant, zucchini, and red bell pepper into uniform bite-sized pieces.

• 3

  In a large oven-safe skillet, heat the olive oil over medium-high heat and sear the chicken cubes until golden on all sides.

• 4

  Add the diced onions and minced garlic to the skillet, sautéing for 2-3 minutes until translucent and fragrant.

• 5

  Stir in the eggplant, zucchini, bell peppers, tomato puree, dried thyme, and dried oregano.

• 6

  Season the mixture with sea salt and black pepper, then transfer the skillet directly into the preheated oven.

• 7

  Roast for 20 minutes, or until the vegetables are tender and the chicken is fully cooked through.

• 8

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