NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1.25 tsp herbes de provence

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the eggplant, zucchini, and red bell pepper into uniform 1-inch cubes.

• 3

  Place the diced vegetables on the baking sheet and toss with 0.5 tablespoon of olive oil, 1 teaspoon of Herbes de Provence, and half of the salt and pepper.

• 4

  Season the chicken breast with the remaining olive oil, Herbes de Provence, salt, and pepper, then place it on the baking sheet with the vegetables.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 6

  While the chicken roasts, finely dice the onion and mince the garlic.

• 7

  In a small saucepan over medium heat, sauté the onion and garlic until soft and translucent, about 5 minutes.

• 8

  Stir in the tomato puree and simmer on low heat for 10 minutes to allow the flavors to meld.

• 9

  Once roasted, slice the chicken into strips and toss the roasted vegetables into the warm tomato sauce.

• 10

  Plate the vegetable ratatouille and top with the sliced chicken breast to serve.