NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

1 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 herbs de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast, zucchini, eggplant, red bell pepper, and yellow onion into uniform 1-inch cubes to ensure even cooking.

• 3

  Mince the garlic cloves finely.

• 4

  In a large oven-safe baking dish, combine the chicken and all the chopped vegetables.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, dried herbs de Provence, sea salt, and black pepper.

• 6

  Pour the crushed tomatoes over the mixture and toss everything together until the chicken and vegetables are thoroughly coated.

• 7

  Spread the mixture into an even layer and roast in the oven 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 garnish with freshly torn basil leaves before serving.