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 tsp dried oregano

1 tbsp fresh basil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the cubed eggplant, zucchini, and bell peppers with 0.5 tablespoons of the olive oil and half of the sea salt and black pepper.

• 3

  Rub the chicken breast with the remaining 0.5 tablespoons of olive oil, the dried oregano, and the remaining salt and pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and nestle the chicken breast in the center.

• 5

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 6

  While the chicken roasts, simmer the tomato puree and minced garlic in a small saucepan over medium-low heat for 5 minutes until fragrant.

• 7

  Slice the roasted chicken and serve it over the vegetable medley, topped with the warm tomato sauce and fresh basil.