Name: Zesty Roasted Vegetable Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup cubed eggplant; 1 cup sliced zucchini; 1 cup chopped red bell pepper; 0.5 cup tomato puree; 1 clove minced garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chopped 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

Oven-roasted chicken and tender summer vegetables simmered in a zesty, herb-infused tomato sauce that fills the kitchen with a fragrant aroma.

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NUTRITION

Protein

49.8g

Fat

13.3g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

1 cup cubed eggplant

1 cup sliced zucchini

1 cup chopped red bell pepper

0.5 cup tomato puree

1 clove minced garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped basil

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast into 1-inch pieces and toss them in a bowl with half the olive oil, sea salt, and black pepper.
3
Spread the cubed eggplant, sliced zucchini, and chopped bell peppers on the baking sheet, drizzling with the remaining oil and sprinkling with dried oregano.
4
Place the chicken pieces on the same baking sheet and roast for 18-20 minutes until the chicken is golden and the vegetables are tender.
5
While roasting, combine the tomato puree and minced garlic in a small saucepan over low heat, simmering gently to meld the flavors.
6
Toss the roasted chicken and vegetables into the warm sauce and finish with a garnish of fresh chopped basil.