NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 tbsp Olive oil

0.5 cup Crushed tomatoes

0.5 tsp Dried oregano

2 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cubed eggplant, zucchini, and red bell pepper with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until it is golden brown and reaches an internal temperature of 165°F.

• 6

  In a separate small pot, sauté the diced yellow onion and minced garlic in the remaining 0.5 tablespoons of olive oil until translucent and aromatic.

• 7

  Stir in the crushed tomatoes and the roasted vegetables, then simmer the mixture over low heat for 5 minutes to meld the flavors.

• 8

  Fold in the fresh chopped basil and serve the sliced grilled chicken over a generous portion of the warm vegetable ratatouille.