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

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried thyme

1 tsp Dried oregano

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

  Slice the chicken breast into thin, even strips and season with the sea salt and black pepper.

• 3

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

• 4

  In a large oven-safe baking dish, whisk together the tomato puree, extra virgin olive oil, minced garlic, dried thyme, and dried oregano.

• 5

  Add the chicken strips and cubed vegetables to the dish, tossing thoroughly until every piece is well-coated in the herb sauce.

• 6

  Spread the mixture into an even layer and roast in the center of the oven for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.

• 7

  Remove from the oven and garnish with fresh torn basil leaves before serving hot.