NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 clove garlic

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

• 2

  Dice the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes.

• 3

  In a large mixing bowl, combine the diced chicken and vegetables with olive oil, minced garlic, dried thyme, dried oregano, sea salt, and black pepper.

• 4

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

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring enough space for roasting.

• 6

  Roast for 20 minutes, then remove from the oven and stir in the tomato puree until the vegetables are well coated.

• 7

  Return to the oven for an additional 5 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Garnish with freshly chopped basil and serve warm.