Name: Roasted Vegetable Provencal Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Eggplant; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.5 cup Crushed tomatoes; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Herbes de Provence; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Provencal Ratatouille

Roasted chicken breast served with a vibrant medley of eggplant, zucchini, and peppers in a fragrant, herb-infused tomato sauce.

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NUTRITION

Protein

48.4g

Fat

19.8g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast, eggplant, zucchini, and red bell pepper into uniform 1-inch cubes.
3
Place the chicken and vegetables on the baking sheet and toss with extra virgin olive oil, minced garlic, herbes de Provence, sea salt, and black pepper.
4
Spread the mixture in a single layer and roast in the oven for 15 minutes.
5
Remove the tray from the oven, pour the crushed tomatoes over the mixture, and toss gently to combine.
6
Return the tray to the oven and roast for an additional 10 to 12 minutes until the chicken is fully cooked and the vegetables are tender.
7
Garnish the dish with freshly chopped parsley and serve warm.