Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

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

Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

Experience a vibrant medley of roasted eggplant, zucchini, bell peppers, tomatoes, and onions, tossed with fragrant garlic and fresh thyme. Served alongside tender grilled chicken breast, this dish offers a satisfying balance of savory flavors and fresh garden appeal, perfect for a wholesome dinner.

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NUTRITION

457kcal
Protein
38.3g
Fat
19g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup diced Eggplant

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 medium Tomatoes

1 small Yellow Onion

2 cloves Garlic

1 tablespoon Olive Oil

1 tablespoon Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop eggplant, zucchini, red and green bell peppers, tomatoes, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large mixing bowl, combine all the chopped vegetables and garlic. Drizzle with olive oil, add the fresh thyme, and season with salt and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a touch of thyme. Grill the chicken over medium heat for 6-7 minutes per side or until fully cooked and juices run clear.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

  • 7

    Plate the roasted vegetables as a base and top with the sliced grilled chicken. Garnish with a sprinkle of extra fresh thyme if desired and serve warm.

Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

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

Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme and Grilled Chicken

Experience a vibrant medley of roasted eggplant, zucchini, bell peppers, tomatoes, and onions, tossed with fragrant garlic and fresh thyme. Served alongside tender grilled chicken breast, this dish offers a satisfying balance of savory flavors and fresh garden appeal, perfect for a wholesome dinner.

NUTRITION

457kcal
Protein
38.3g
Fat
19g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup diced Eggplant

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 medium Tomatoes

1 small Yellow Onion

2 cloves Garlic

1 tablespoon Olive Oil

1 tablespoon Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop eggplant, zucchini, red and green bell peppers, tomatoes, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large mixing bowl, combine all the chopped vegetables and garlic. Drizzle with olive oil, add the fresh thyme, and season with salt and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a touch of thyme. Grill the chicken over medium heat for 6-7 minutes per side or until fully cooked and juices run clear.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

  • 7

    Plate the roasted vegetables as a base and top with the sliced grilled chicken. Garnish with a sprinkle of extra fresh thyme if desired and serve warm.