NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp herbes de Provence

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cubed eggplant, zucchini, and red bell peppers with 0.25 tablespoons of olive oil and the herbes de Provence until well coated.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until they are tender and beautifully caramelized.

• 4

  While the vegetables are roasting, heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat.

• 5

  Season the chicken breast cubes with sea salt and black pepper, then add them to the skillet and sauté until golden brown and cooked through.

• 6

  Stir the minced garlic into the skillet and cook for about 1 minute until the fragrant aroma is released.

• 7

  Pour in the tomato puree and reduce the heat to low, simmering for 5 minutes to allow the flavors to meld together.

• 8

  Gently fold the roasted vegetables into the skillet with the chicken and sauce, stirring to combine.

• 9

  Garnish the dish with fresh chopped basil and serve immediately for a clean and satisfying meal.