NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup crushed tomatoes

1 tbsp extra virgin olive oil

1 tsp herbes de Provence

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with the extra virgin olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Season the chicken breast evenly with the herbes de Provence and place it on the baking sheet alongside the vegetables.

• 4

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 5

  While roasting, combine the crushed tomatoes and minced garlic in a small saucepan over medium heat, simmering for 5 minutes until fragrant.

• 6

  Slice the roasted chicken into strips and serve over the vegetable medley, finished with a generous drizzle of the warm tomato sauce.