Name: Tender Roasted Vegetable Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Zucchini; 0.5 cup Eggplant; 0.5 cup Red bell pepper; 0.25 cup Red onion; 0.5 cup Tomato puree; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil

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

YOUR SOLIN GENERATED RECIPE

Tender Roasted Vegetable Ratatouille

Oven-roasted chicken breast layered with tender discs of zucchini and eggplant in a vibrant, herb-infused tomato sauce.

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NUTRITION

Protein

48.0g

Fat

13.0g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Zucchini

0.5 cup Eggplant

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the chicken breast, zucchini, eggplant, red bell pepper, and red onion into uniform rounds or thin slices.
3
In a small baking dish, spread the tomato puree evenly across the bottom and stir in the minced garlic and dried oregano.
4
Arrange the chicken and vegetable slices in the dish, alternating them in a shingled pattern to fill the pan.
5
Drizzle the extra virgin olive oil over the top and season evenly with sea salt and black pepper.
6
Cover the dish with a piece of parchment paper and roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Remove from the oven and let it rest for 5 minutes before garnishing with freshly chopped basil.