Italian Chicken-Vegetable Lasagna
Ingredients
- 2 eggplants, cut lengthwise into ¼-inch-thick slices
- 2 zucchini, cut lengthwise into ¼-inch-thick slices
- 2 red bell peppers, cut into 1-inch pieces
- ¼ cup avocado oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 2 lb boneless, skinless chicken breasts, cubed
- 4 cloves garlic, minced
- 1 (15.5-oz) jar natural marinara sauce
- 2 Tbsp Italian seasoning
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 400°F. Gently toss together eggplant, zucchini, bell peppers, and 2 Tbsp oil. Spread on 2 large rimmed baking sheets. Sprinkle lightly with salt and pepper.
- Bake 25 to 30 minutes or until tender and browned, stirring once during last 8 minutes of baking.
- Meanwhile, sprinkle chicken lightly with salt and pepper. Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 5 to 6 minutes or until browned on all sides, stirring often. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Return chicken to skillet. Add marinara and Italian seasoning; cook 3 to 4 minutes or until sauce is thoroughly heated, stirring often.
- Spread half of chicken in a 13- x 9-inch baking dish; top with half of vegetables. Repeat layers. Cover and bake 20 minutes.
- Uncover; bake 10 minutes longer or until bubbly. Let stand 10 minutes before serving; sprinkle with thyme.
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