NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium eggplant

1 medium zucchini

1 medium red bell pepper

0.5 cup tomato puree

1 clove garlic

0.5 tsp dried herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with half of the sea salt, black pepper, and herbes de Provence.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, dice the eggplant, zucchini, and red bell pepper into uniform half-inch cubes.

• 5

  Heat the olive oil in a large skillet over medium heat. Add the eggplant and sauté for 5 minutes until it begins to soften.

• 6

  Add the zucchini and bell pepper to the skillet, cooking for another 5-7 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced garlic and remaining spices, cooking for 1 minute until fragrant.

• 8

  Pour in the tomato puree and reduce heat to low, simmering the vegetable mixture for 10 minutes to allow the flavors to meld.

• 9

  Slice the roasted chicken breast into strips.

• 10

  Plate the ratatouille in a shallow bowl and top with the sliced chicken breast.