NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 clove garlic

1 tsp herbes de provence

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the chicken breast into thin strips and season them evenly with the sea salt and black pepper.

• 3

  Dice the eggplant, zucchini, and red bell pepper into uniform half-inch cubes.

• 4

  In a small mixing bowl, whisk together the tomato puree, olive oil, minced garlic, and herbes de Provence.

• 5

  Spread the tomato mixture across the bottom of a small oven-safe baking dish in an even layer.

• 6

  Arrange the chicken strips and diced vegetables on top of the sauce, tossing them slightly so they are lightly coated.

• 7

  Roast for 25 minutes until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

• 8

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