NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup tomato puree

1 tbsp olive oil

1 tsp garlic

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cubed chicken breast, diced eggplant, zucchini, red bell pepper, and red onion.

• 3

  Drizzle the olive oil over the mixture and sprinkle with dried thyme, sea salt, and black pepper, tossing well to ensure every piece is evenly coated.

• 4

  Spread the vegetable and chicken mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 5

  Roast in the center of the oven for 20 minutes until the chicken is mostly cooked through and the vegetables begin to soften and caramelize.

• 6

  Remove the pan from the oven and carefully stir in the tomato puree and minced garlic, spreading the sauce evenly across the roasted ingredients.

• 7

  Return the pan to the oven for an additional 10 minutes until the sauce is bubbling and the vegetables are perfectly tender.

• 8

  Garnish the ratatouille with freshly chopped basil before serving warm.