NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Eggplant

0.5 cup Zucchini

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with half of the sea salt, black pepper, and a drizzle of the olive oil, then place on a parchment-lined baking sheet.

• 3

  Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  While the chicken roasts, heat the remaining olive oil in a large skillet over medium heat.

• 5

  Add the diced onion, minced garlic, and chopped bell peppers to the skillet, sautéing for 3-4 minutes until the onions are translucent.

• 6

  Stir in the cubed eggplant and sliced zucchini, cooking for another 6-8 minutes until the vegetables begin to soften and brown slightly.

• 7

  Pour in the tomato puree and sprinkle with Herbes de Provence and the remaining salt and pepper.

• 8

  Reduce the heat to low and simmer the vegetable mixture for 10 minutes, allowing the sauce to thicken and the flavors to meld.

• 9

  Slice the roasted chicken into strips and serve it over a generous portion of the warm ratatouille vegetables.

• 10

  Garnish with freshly chopped parsley before serving.