Preparation Time: 20 minutes
Cook Time: 30 minutes
Serves: 6 servings
What's Needed?
2 tbsps olive oil
1 cubed eggplant
1 cubed medium zucchini
1 1/2 pints halved cherry tomatoes
2 tsps garlic, minced
1/2 cup marinara sauce
1/2 cup tomato pesto, sun-dried
Salt, as necessary
1 lb. sliced chicken breasts
5 mozzarella cheese slices
Pepper, as necessary
Parmesan cheese
2 tbsps fresh basil, chopped
––––––––
Directions
1. Heat up oven to 350ºF
2. Add olive oil into a big skillet that is oven-secure.
3. Place skillet over med-heat.
4. Add garlic, zucchini and eggplant into the shimmering oil, and cook until veggies start to tenderize, for 2-3 minutes.
5. Take off from heat and transfer halved cherry tomatoes into the skillet.
6. Add tomato pesto as you stir continuously.
7. Slice chicken breasts into strips on a cutting board.
8. Sprinkle pepper and salt over chicken strips.
9. Arrange and press in the seasoned chicken over veggies in the skillet.
10. Cover chicken with marinara sauce.
11. Top with mozzarella cheese.
12. Transfer skillet into the oven and bake until chicken is well cooked, for 30 minutes.
13. Take out of the oven and share into meal prep containers.
14. Top with grated Parmesan cheese and basil.
15. Cover and refrigerate for up to 4 days.