NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

0.5 cup tomato puree

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp dried 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking and place them into a large mixing bowl.

• 3

  Add the cubed eggplant, sliced zucchini, chopped red bell pepper, and diced yellow onion to the bowl with the chicken.

• 4

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

• 5

  Pour the herb-tomato mixture over the chicken and vegetables, using a large spoon to toss until every piece is thoroughly coated.

• 6

  Spread the mixture out in a single layer on the prepared baking sheet, ensuring the pieces are not too crowded so they roast properly.

• 7

  Place in the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven and sprinkle with fresh chopped parsley to add a pop of brightness before serving warm.