NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  Spread the vegetables on a parchment-lined baking sheet and toss with half of the olive oil and a pinch of sea salt.

• 4

  Roast the vegetables for 20 minutes until they become tender and lightly browned.

• 5

  Season the chicken breast with the remaining olive oil, Herbes de Provence, sea salt, and black pepper.

• 6

  Place the chicken in a baking dish and roast for 15-20 minutes until the internal temperature reaches 165°F.

• 7

  While roasting, combine the crushed tomatoes and minced garlic in a small saucepan and simmer over low heat.

• 8

  Stir the roasted vegetables into the tomato sauce and serve the sliced chicken breast directly on top of the ratatouille.