NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup crushed tomatoes

1 tbsp olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant, zucchini, red bell pepper, and yellow onion into uniform half-inch cubes.

• 3

  Place the vegetables on a large parchment-lined baking sheet and toss with half of the olive oil, half of the sea salt, half of the black pepper, and all of the herbes de Provence.

• 4

  Season the chicken breast with the remaining olive oil, salt, and pepper, then place it on the baking sheet alongside the vegetables.

• 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 tray is roasting, add the crushed tomatoes and minced garlic to a small saucepan over medium-low heat and simmer gently for 10 minutes.

• 7

  Once roasted, slice the chicken into thin strips.

• 8

  Stir the roasted vegetables into the warm tomato sauce, plate the chicken on top, and garnish with freshly torn basil.