NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup cubed eggplant

1 cup sliced zucchini

0.5 cup diced red bell pepper

0.5 cup diced yellow onion

2 cloves minced garlic

0.5 cup crushed tomatoes

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant, sliced zucchini, and diced red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Season the chicken breast with dried oregano and sear in the skillet for 5-6 minutes per side until golden and cooked through, then slice into strips.

• 6

  In the same skillet, sauté the diced yellow onion and minced garlic until translucent and aromatic.

• 7

  Pour in the crushed tomatoes and simmer the sauce on low heat for about 5 minutes to allow the flavors to meld.

• 8

  Gently fold the roasted vegetables and the sliced chicken breast into the tomato sauce.

• 9

  Serve warm, garnished with a generous sprinkle of fresh basil.