NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and a half-teaspoon of the herbes de Provence before placing it on the baking sheet.

• 3

  Roast the chicken for 18 to 22 minutes until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  While the chicken roasts, heat the olive oil in a large skillet over medium heat and sauté the onion, eggplant, zucchini, and bell pepper for 8 minutes until softened and lightly caramelized.

• 5

  Stir in the minced garlic, the remaining herbes de Provence, and the crushed tomatoes, then reduce the heat to low and simmer for 10 minutes.

• 6

  Plate the sliced chicken over the warm vegetable ratatouille and garnish with the fresh torn basil for a bright, aromatic finish.