Name: Roasted Vegetable Provencal Ratatouille with Herb-Crusted Chicken
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; 0.25 cup yellow onion; 0.5 cup tomato puree; 1 tbsp olive oil; 1 tsp dried herbes de Provence; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Roasted Vegetable Provencal Ratatouille with Herb-Crusted Chicken

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 with Herb-Crusted Chicken

Oven-roasted chicken breast and a vibrant medley of Provencal vegetables are simmered in tomato puree for a meal that is deeply aromatic and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.4g

Fat

21.4g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 cup tomato puree

1 tbsp olive oil

1 tsp dried herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the eggplant, zucchini, red bell pepper, and onion into uniform half-inch cubes.
3
In a large bowl, toss the vegetables with 0.5 tablespoons of olive oil, minced garlic, and half of the herbes de Provence.
4
Spread the vegetables on a parchment-lined baking sheet and roast for 20 minutes until tender.
5
Season the chicken breast with the remaining olive oil, herbes de Provence, sea salt, and black pepper.
6
Place the chicken in a separate baking dish and roast for 15-20 minutes until the internal temperature reaches 165°F.
7
Warm the tomato puree in a small saucepan over low heat.
8
Spoon the roasted vegetables over the tomato puree and top with the sliced herb-crusted chicken.