NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup yellow onion

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 tbsp fresh basil

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the cubed eggplant, zucchini, and red bell pepper with 0.5 tablespoon of extra virgin olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized around the edges.

• 4

  While the vegetables roast, heat the remaining 0.5 tablespoon of olive oil in a large deep skillet over medium heat.

• 5

  Add the diced yellow onion and sauté for 4 minutes until translucent, then stir in the minced garlic and cubed chicken breast.

• 6

  Cook the chicken for 6-8 minutes until browned on all sides and cooked through.

• 7

  Pour in the tomato puree and dried oregano, then reduce the heat and simmer the sauce for 10 minutes to allow the flavors to meld.

• 8

  Gently fold the roasted vegetables into the skillet with the chicken and sauce, heating for another 2 minutes.

• 9

  Remove from heat and garnish with the chopped fresh basil and thyme leaves before serving hot.