NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp garlic

0.5 cup tomato puree

1 tbsp olive oil

1 tsp herbes de Provence

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Chop the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes for even cooking.

• 3

  In a large mixing bowl, combine the cubed chicken and vegetables with the olive oil, minced garlic, herbes de Provence, sea salt, and black pepper.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded.

• 5

  Roast for 20 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.

• 6

  Remove the tray from the oven, pour the tomato puree over the roasted ingredients, and toss gently with a spatula to coat everything evenly.

• 7

  Return the tray to the oven for an additional 5 minutes to thicken the sauce, then serve hot garnished with fresh chopped basil.