Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

Savor the vibrant medley of roasted vegetables infused with aromatic herbs, perfectly complemented by tender grilled chicken and hearty cannellini beans. This rustic-inspired dish offers a comforting yet sophisticated blend of textures and flavors that is both nutrient-dense and deliciously satisfying.

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NUTRITION

555kcal
Protein
49.0g
Fat
14.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cannellini Beans

1 cup Zucchini (sliced)

1 cup Eggplant (cubed)

1 cup Red Bell Pepper (chopped)

1 cup Tomatoes (chopped)

1/2 cup Onion (chopped)

2 cloves Garlic (minced)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Basil, Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a large bowl, combine zucchini, eggplant, red bell pepper, tomatoes, and chopped onion. Add minced garlic and mixed fresh herbs.

  • 3

    Drizzle 2 teaspoons of olive oil over the vegetables and toss to evenly coat.

  • 4

    Spread the vegetable mixture evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and additional herbs if desired, and grill over medium heat until cooked through (internal temperature reaches 165°F), about 6-7 minutes per side.

  • 6

    Warm the 1/2 cup of cannellini beans in a small saucepan or microwave until heated through.

  • 7

    Slice the grilled chicken and plate alongside the roasted vegetable ratatouille, then top with warmed cannellini beans.

  • 8

    Serve immediately and enjoy this balanced, herb-infused dish.

Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Grilled Chicken & Cannellini Beans

Savor the vibrant medley of roasted vegetables infused with aromatic herbs, perfectly complemented by tender grilled chicken and hearty cannellini beans. This rustic-inspired dish offers a comforting yet sophisticated blend of textures and flavors that is both nutrient-dense and deliciously satisfying.

NUTRITION

555kcal
Protein
49.0g
Fat
14.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cannellini Beans

1 cup Zucchini (sliced)

1 cup Eggplant (cubed)

1 cup Red Bell Pepper (chopped)

1 cup Tomatoes (chopped)

1/2 cup Onion (chopped)

2 cloves Garlic (minced)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Basil, Thyme, Rosemary)

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a large bowl, combine zucchini, eggplant, red bell pepper, tomatoes, and chopped onion. Add minced garlic and mixed fresh herbs.

  • 3

    Drizzle 2 teaspoons of olive oil over the vegetables and toss to evenly coat.

  • 4

    Spread the vegetable mixture evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and additional herbs if desired, and grill over medium heat until cooked through (internal temperature reaches 165°F), about 6-7 minutes per side.

  • 6

    Warm the 1/2 cup of cannellini beans in a small saucepan or microwave until heated through.

  • 7

    Slice the grilled chicken and plate alongside the roasted vegetable ratatouille, then top with warmed cannellini beans.

  • 8

    Serve immediately and enjoy this balanced, herb-infused dish.