NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

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) and line a large baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and dice the eggplant, zucchini, and red bell pepper into uniform half-inch pieces.

• 3

  In a large mixing bowl, whisk together the tomato puree, extra virgin olive oil, minced garlic, herbes de Provence, sea salt, and black pepper.

• 4

  Add the chicken and chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated with the herb-tomato mixture.

• 5

  Spread the mixture in a single layer onto the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper roasting.

• 6

  Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

• 7

  Remove from the oven and garnish with freshly chopped basil before serving warm.