NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.25 cup red bell pepper

2 tbsp yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Dice the eggplant, zucchini, and red bell pepper into uniform half-inch cubes.

• 3

  Toss the cubed vegetables on the baking sheet with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

• 4

  Season the chicken breast evenly with the remaining sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 6

  While the chicken rests, sauté the diced yellow onion and minced garlic in a small saucepan until they become translucent and fragrant.

• 7

  Stir the tomato puree and the roasted vegetables into the saucepan, simmering on low heat for 5 minutes to allow the flavors to meld.

• 8

  Slice the chicken breast into thin strips and serve it over a generous bed of the vegetable ratatouille.

• 9

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