NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.5 tbsp extra virgin olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped bell peppers with half of the olive oil and half of the sea salt on the prepared sheet.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized on the edges.

• 4

  Season the chicken breast with the remaining salt and black pepper, then sear in a skillet with the remaining olive oil over medium-high heat until golden and cooked through.

• 5

  Remove the chicken to rest, then in the same skillet, sauté the onion and garlic until translucent before stirring in the tomato puree and herbes de Provence.

• 6

  Fold the roasted vegetables into the sauce to warm through, then serve the sliced chicken on top garnished with fresh parsley.