Name: Roasted Vegetable Provencal Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup eggplant; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup tomato puree; 1 tbsp olive oil; 1 tsp herbes de Provence; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Provencal Ratatouille

Tender chicken breast roasted with a vibrant medley of eggplant, zucchini, and peppers in a fragrant, herb-infused tomato sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.7g

Fat

20.8g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 tsp herbes de Provence

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.
3
Dice the eggplant, zucchini, and red bell pepper into uniform 1-inch pieces and add them to the bowl with the chicken.
4
Mince the garlic clove and add it to the bowl along with the olive oil, herbes de Provence, sea salt, and black pepper.
5
Toss the mixture thoroughly to ensure the chicken and vegetables are evenly coated in oil and spices.
6
Spread the mixture into a single layer in a large rimmed baking dish or sheet pan.
7
Pour the tomato puree evenly over the top and stir gently to incorporate.
8
Roast in the oven for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.