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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, trimmed, peeled and cut into 1-inch pieces)
- 1 lb. yellow squash (trimmed and cut into 1-inch pieces)
- 2 red bell peppers (seeded and cut into 1-inch pieces)
- 8 oz. grape tomatoes (halved)
- 5 shallots (thinly sliced)
- 1/4 cup garlic (Tessemae’s Lemon, plus additional for drizzling)
- 4 chicken breasts (bone-in split)
- 1/2 cup pitted kalamata olives
- 1/4 cup basil (finely chopped)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium440mg18% |
| Potassium2210mg63% |
| Protein56g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A90% |
| Vitamin C200% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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