NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with half of the sea salt, black pepper, thyme, and oregano.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, heat the olive oil in a large skillet over medium heat.

• 5

  Add the diced onion and bell pepper, sautéing for 5 minutes until softened.

• 6

  Stir in the minced garlic, cubed eggplant, and sliced zucchini, cooking for another 8 minutes until the vegetables begin to brown.

• 7

  Pour in the tomato puree and the remaining dried herbs, stirring to combine.

• 8

  Reduce heat to low, cover, and simmer the vegetable mixture for 10 minutes until the eggplant is tender.

• 9

  Once the chicken is finished, let it rest for 5 minutes before slicing into thin strips.

• 10

  Spoon the ratatouille onto a plate, top with the sliced chicken, and garnish with fresh parsley.