NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

1 tsp Dried herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with 0.5 tablespoons of olive oil and a pinch of salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

• 7

  Lower the heat to medium and stir in the minced garlic and herbes de Provence, cooking for 1 minute until aromatic.

• 8

  Add the roasted vegetables and tomato puree to the skillet, stirring gently to combine.

• 9

  Simmer the mixture for 5 minutes to allow the flavors to meld, then serve warm.