NUTRITION

SERVINGS

INGREDIENTS

5 oz pasture-raised chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup organic tomato puree

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a large oven-safe baking dish.

• 2

  In a large mixing bowl, toss the cubed eggplant, sliced zucchini, chopped bell pepper, and diced onion with the extra virgin olive oil, thyme, oregano, sea salt, and black pepper until evenly coated.

• 3

  Place the pasture-raised chicken breast in the center of the baking dish and arrange the seasoned vegetable mixture in a single layer around the meat.

• 4

  Pour the organic tomato puree over the vegetable medley, stirring gently to incorporate the sauce while keeping the top of the chicken breast clear.

• 5

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 6

  Remove from the oven and let the dish rest for 5 minutes before slicing the chicken and garnishing the entire meal with fresh torn basil.