Name: Zesty Roasted Vegetable Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup zucchini; 1 cup eggplant; 0.5 cup red bell pepper; 0.5 cup yellow onion; 2 cloves garlic; 0.5 cup tomato puree; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tsp lemon zest

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable Ratatouille

Tender chicken breast roasted alongside a vibrant medley of zucchini, eggplant, and peppers in a zesty tomato sauce infused with fragrant herbs.

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NUTRITION

Protein

55.0g

Fat

12g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the zucchini, eggplant, and red bell pepper into uniform 1-inch cubes.
3
Finely dice the yellow onion and mince the garlic cloves.
4
Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
5
In a large baking dish, combine the chopped vegetables, onion, and garlic with the olive oil, tomato puree, and the remaining seasonings.
6
Nestle the seasoned chicken breast into the center of the vegetable mixture.
7
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven and garnish with fresh lemon zest before serving.