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; 0.25 cup Yellow onion; 2 cloves Garlic; 0.5 cup Tomato puree; 1 tbsp Extra virgin olive oil; 1 tsp Dried oregano; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon zest; 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

Zesty Roasted Vegetable Ratatouille

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

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NUTRITION

Protein

54.5g

Fat

20.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Eggplant

0.5 cup Red bell pepper

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Cut the chicken breast, zucchini, eggplant, and red bell pepper into 1-inch cubes.
3
In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, diced onion, dried oregano, sea salt, and black pepper.
4
Spread the mixture in a single layer on a large parchment-lined baking sheet.
5
Roast for 20 minutes until the chicken is cooked through and the vegetables are tender.
6
Remove from the oven and stir in the tomato puree and lemon zest directly on the pan.
7
Return to the oven for an additional 5 minutes to allow the flavors to meld.
8
Garnish with fresh chopped basil before serving.