NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  In a large bowl, toss the diced eggplant, zucchini, red bell pepper, and yellow onion with 0.5 tablespoon of extra virgin olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15 minutes until they begin to soften.

• 4

  While vegetables roast, cut the chicken breast into 1-inch cubes and season with the remaining 0.5 tablespoon of olive oil and the herbes de Provence.

• 5

  Remove the tray from the oven, stir in the minced garlic and tomato puree, then nestle the seasoned chicken pieces among the vegetables.

• 6

  Return the pan to the oven and roast for an additional 15 to 18 minutes, or until the chicken is cooked through and the sauce is bubbling.

• 7

  Remove from the oven and garnish with freshly chopped basil before serving.