NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and sprinkle with minced garlic, oregano, sea salt, and black pepper.

• 4

  Toss everything thoroughly to coat, then spread in a single layer and roast for 20 minutes until the chicken is cooked through.

• 5

  Transfer the roasted mixture to a large pan over medium heat, stir in the tomato puree, and simmer for 5 minutes to meld the flavors.

• 6

  Remove from heat and stir in the freshly chopped basil and parsley before serving.