Zesty Roasted Vegetable Ratatouille

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

Zesty Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable Ratatouille

Oven-roasted seasonal vegetables and tender chicken breast tossed in a zesty, herb-infused tomato sauce for a vibrant and aromatic finish.

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NUTRITION

468kcal
Protein
48.9g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the chicken breast, zucchini, eggplant, and red bell pepper into uniform one-inch cubes.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, dried oregano, sea salt, and black pepper until well coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 22 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 until simmering.

  • 6

    Transfer the roasted chicken and vegetables to a serving bowl, gently fold in the warm tomato puree, and garnish with fresh lemon zest before serving.

Zesty Roasted Vegetable Ratatouille

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

Zesty Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Vegetable Ratatouille

Oven-roasted seasonal vegetables and tender chicken breast tossed in a zesty, herb-infused tomato sauce for a vibrant and aromatic finish.

NUTRITION

468kcal
Protein
48.9g
Fat
20.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup eggplant

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the chicken breast, zucchini, eggplant, and red bell pepper into uniform one-inch cubes.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, dried oregano, sea salt, and black pepper until well coated.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 22 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 until simmering.

  • 6

    Transfer the roasted chicken and vegetables to a serving bowl, gently fold in the warm tomato puree, and garnish with fresh lemon zest before serving.