NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

0.5 cup tomato puree

1 tbsp olive oil

2 cloves garlic

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the eggplant, zucchini, red bell pepper, and onion into uniform 1-inch cubes to ensure even cooking.

• 3

  Place the chopped vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with sea salt and black pepper.

• 4

  Season the chicken breast with the remaining olive oil and the herbes de Provence, then place it on the baking sheet nestled among the vegetables.

• 5

  Roast in the oven 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 roasting, heat the tomato puree and minced garlic in a small saucepan over medium-low heat for 5 minutes to meld the flavors.

• 7

  Remove the tray from the oven, slice the chicken into medallions, and toss the roasted vegetables with the warm garlic-tomato sauce before serving.