NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, toss the eggplant, zucchini, bell pepper, and onion with the olive oil, oregano, thyme, salt, and pepper until well coated.

• 3

  Spread the seasoned vegetables in an even layer on the prepared baking sheet and roast for 15 minutes to begin softening.

• 4

  Remove the pan from the oven, nestle the sliced chicken breast among the vegetables, and evenly pour the tomato puree over the entire mixture.

• 5

  Return the pan to the oven and roast for another 12-15 minutes until the chicken is fully cooked and the vegetables are tender.

• 6

  Finish the dish by sprinkling the fresh chopped basil over the top for a burst of herbal freshness.