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

Oven-roasted eggplant and zucchini tossed with tender chicken breast in a zesty, herb-infused tomato sauce that smells incredibly fragrant.

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NUTRITION

Protein

49.0g

Fat

19.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast, eggplant, zucchini, and bell pepper into uniform 1-inch cubes.
3
In a large bowl, toss the chicken and vegetables with olive oil, oregano, garlic powder, salt, and pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 20 minutes until the chicken is cooked through and vegetables are tender.
5
While roasting, warm the tomato puree in a small saucepan over low heat.
6
Remove the tray from the oven, toss the roasted ingredients with the warm tomato puree and fresh lemon zest, then serve immediately.