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; 0.5 cup red bell pepper; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup tomato puree; 1 tbsp extra virgin olive oil; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Sautéed chicken breast and roasted summer vegetables simmered in a fragrant herb-infused tomato sauce for a vibrant Provencal experience.

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NUTRITION

Protein

36.9g

Fat

18.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and dice eggplant, zucchini, and bell pepper into bite-sized cubes.
2
Toss vegetables with half the olive oil, salt, and pepper, then roast on a sheet pan for 20 minutes until tender.
3
While vegetables roast, cut chicken breast into cubes and season with thyme and oregano.
4
Heat remaining oil in a large skillet over medium-high heat and sear chicken until golden and cooked through.
5
Add diced onion and minced garlic to the skillet, sautéing until translucent and aromatic.
6
Stir in the tomato puree and roasted vegetables, simmering for 5 minutes to meld the flavors.
7
Garnish with fresh chopped parsley before serving.