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 Olive oil

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Spread vegetables on the sheet and roast for 20 minutes until tender and caramelized.

• 4

  Heat the remaining olive oil in a skillet over medium-high heat.

• 5

  Sear the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 7

  In the same skillet, add the tomato puree, minced garlic, and herbes de Provence, simmering for 3 minutes.

• 8

  Stir the roasted vegetables and sliced chicken into the sauce to coat evenly.

• 9

  Garnish with fresh basil and serve immediately.