NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp 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 parsley

PREPARATION

• 1

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

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped red bell pepper with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until fully cooked.

• 6

  Remove the chicken from the skillet to rest, then add the diced onion and minced garlic to the same pan, sautéing until translucent.

• 7

  Stir in the tomato puree, herbes de Provence, and the roasted vegetables, allowing the mixture to simmer for 5 minutes to meld the flavors.

• 8

  Slice the rested chicken breast and serve it over a generous portion of the ratatouille, garnished with fresh parsley.