NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

2 clove Garlic

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh basil

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  In a large bowl, toss the cubed eggplant, zucchini, bell pepper, and onion with olive oil, dried oregano, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on a large parchment-lined baking sheet.

• 4

  Roast for 15 minutes until the vegetables begin to soften and develop color.

• 5

  Remove from the oven, add the cubed chicken breast and minced garlic, then pour the tomato puree over the top and toss gently to combine.

• 6

  Return to the oven and roast for an additional 15 minutes or until the chicken is fully cooked and the sauce is bubbling.

• 7

  Garnish with fresh chopped basil and parsley before serving.