NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh rosemary

5 leaves Fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh thyme and rosemary leaves.

• 4

  In a large mixing bowl, toss the chicken cubes and diced vegetables with the extra virgin olive oil, minced garlic, sea salt, black pepper, thyme, and rosemary until thoroughly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.

• 6

  Roast in the oven for 15 minutes, then remove the tray and carefully pour the crushed tomatoes over the mixture, tossing gently with a spatula to combine.

• 7

  Return the tray to the oven and roast for an additional 12 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven and garnish with hand-torn fresh basil leaves before serving warm.