NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Season the chicken breast with a pinch of sea salt, black pepper, and half of the dried thyme.

• 2

  Place the chicken in a small baking dish and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, heat the olive oil in a large skillet over medium heat.

• 4

  Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.

• 5

  Incorporate the cubed eggplant, zucchini, and bell pepper into the skillet. Cook for 8-10 minutes, stirring occasionally until the vegetables begin to soften.

• 6

  Pour in the tomato puree, remaining dried thyme, oregano, sea salt, and black pepper. Stir well to combine.

• 7

  Reduce the heat to low, cover the skillet, and simmer the vegetable mixture for 10-12 minutes to allow the flavors to meld.

• 8

  Slice the roasted chicken breast into strips.

• 9

  Plate the ratatouille vegetables and top with the sliced chicken breast.

• 10

  Garnish with freshly chopped basil before serving.