Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breast cut into 2” cubes
  • 8 ounces 1/4” inch sliced eggplant, cut into 1” pieces
  • 1 (6-ounce) red bell pepper, cut into 2” inch long strips
  • 1 (8-ounce) zucchini, halved lengthwise and cut into 1/4” slices
  • 1 cup chopped red onion
  • 1 tablespoon minced garlic
  • 10 ounces cherry tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 tablespoon dried oregano
  • 1/4 cup thinly sliced basil, for garnish

Instruction

  • Preheat the oven to 425 degrees. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
  • Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.
  • Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.