NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tsp dried herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and herbes de Provence.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.

• 3

  Remove the chicken from the pan and let it rest on a cutting board while you prepare the vegetables.

• 4

  In the same skillet, add the remaining olive oil along with the diced onion, cubed eggplant, and chopped red bell pepper.

• 5

  Sauté the vegetables for 5 minutes until they begin to soften, then add the sliced zucchini and minced garlic, cooking for another 3 minutes.

• 6

  Stir in the tomato puree and the remaining seasonings, then reduce the heat to low and simmer for 10 minutes until the sauce has thickened and vegetables are tender.

• 7

  Slice the rested chicken into strips and serve it over a generous portion of the warm ratatouille, garnished with torn fresh basil.