NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

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 tbsp olive oil

0.5 tsp dried oregano

2 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, eggplant, zucchini, red bell pepper, and yellow onion into uniform 1-inch cubes to ensure even cooking.

• 3

  Place the chicken and chopped vegetables onto the baking sheet and drizzle with olive oil.

• 4

  Season the mixture with dried oregano, sea salt, and black pepper, then toss thoroughly to coat every piece.

• 5

  Spread the ingredients into a single layer and roast for 20 minutes until the chicken is cooked through and the vegetables are tender.

• 6

  Remove the pan from the oven and pour the tomato puree over the roasted mixture, adding the minced garlic.

• 7

  Toss gently to combine and return the pan to the oven for an additional 5-7 minutes until the sauce is bubbling.

• 8

  Garnish the ratatouille with fresh torn basil leaves before serving warm.