Name: Zesty Roasted Vegetable Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup eggplant; 1 cup zucchini; 0.5 cup red bell pepper; 0.5 cup tomato puree; 0.5 tbsp olive oil; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 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 roasted chicken breast paired with a vibrant medley of eggplant and zucchini in a zesty, herb-infused tomato sauce.

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NUTRITION

Protein

40.8g

Fat

12.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

0.5 tbsp olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the chicken breast, eggplant, zucchini, and red bell pepper into uniform, bite-sized cubes.
3
On a large parchment-lined baking sheet, toss the chicken and vegetables with olive oil, minced garlic, dried oregano, sea salt, and black pepper.
4
Spread the mixture in a single layer and roast for 20-25 minutes until the chicken is golden and the vegetables are tender.
5
While roasting, gently warm the tomato puree in a small saucepan over medium-low heat.
6
Transfer the roasted chicken and vegetables into a bowl, fold in the warm tomato puree, and garnish with freshly torn basil leaves.