NUTRITION

SERVINGS

INGREDIENTS

5.5 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 Crushed tomatoes

1 tbsp Extra virgin olive oil

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 baking sheet with parchment paper.

• 2

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

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the diced chicken breast to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 6

  In the same skillet, sauté the diced onion and minced garlic until the onion is translucent and fragrant.

• 7

  Stir in the crushed tomatoes and herbes de Provence, allowing the sauce to simmer gently for 5 minutes.

• 8

  Fold the roasted vegetables and cooked chicken back into the skillet, stirring to coat everything in the sauce.

• 9

  Simmer for an additional 5 minutes to allow the flavors to meld together beautifully.

• 10

  Garnish with freshly chopped parsley and serve warm.