YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Chicken
Enjoy a vibrant twist on a classic ratatouille by pairing herb-roasted vegetables with a lean grilled chicken breast. This dish offers a delightful medley of eggplant, zucchini, bell pepper, tomatoes, and onion, all infused with garlic and fresh herbs. The addition of marinated chicken breast elevates the protein content while keeping the meal light and satisfying, making it a perfect option for a balanced dinner.
INGREDIENTS
150g Eggplant
150g Zucchini
150g Red Bell Pepper
150g Tomatoes
50g Onion
9g Garlic (around 3 cloves)
100g Chicken Breast
1 tbsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform bite-sized pieces. Mince the garlic finely.
Place the diced vegetables in a large bowl, add the minced garlic, and drizzle with olive oil. Season with salt, pepper, and your favorite herbs (such as thyme and basil) to taste.
Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, season the chicken breast lightly with salt, pepper, and a sprinkle of herbs. Grill the chicken breast on a preheated grill pan over medium-high heat for about 5-6 minutes per side, or until fully cooked and juices run clear.
Slice the grilled chicken breast into strips or bite-sized pieces.
Combine the roasted vegetables and chicken on a plate. Garnish with a sprinkle of fresh basil if desired, and serve warm.