NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 clove Garlic

0.5 cup Crushed tomatoes

2 tsp 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 basil

PREPARATION

• 1

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

• 2

  Dice the eggplant, zucchini, and red bell pepper into uniform 1-inch cubes for even cooking.

• 3

  Toss the cubed vegetables on the baking sheet with 1 teaspoon of olive oil, dried thyme, dried oregano, sea salt, and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, season the chicken breast and pan-sear it in a skillet with the remaining 1 teaspoon of olive oil over medium heat for 6-7 minutes per side.

• 6

  In a separate small saucepan, sauté the diced onion and minced garlic until translucent, then stir in the crushed tomatoes and simmer on low.

• 7

  Gently fold the roasted vegetables into the tomato sauce and let the flavors meld for 5 minutes.

• 8

  Slice the cooked chicken breast and serve it over the warm vegetable ratatouille, garnished with hand-torn fresh basil.