NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Tomato puree

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 diced vegetables on the baking sheet with half of the olive oil and the herbes de Provence.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized around the edges.

• 5

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat.

• 6

  Add the ground chicken breast and diced yellow onion to the skillet, cooking until the chicken is browned and the onion is translucent.

• 7

  Stir in the minced garlic and cook for 1 minute until aromatic.

• 8

  Pour in the tomato puree and lower the heat to a simmer, allowing the flavors to meld for about 5 minutes.

• 9

  Gently fold the roasted vegetables into the chicken and tomato mixture.

• 10

  Season the ratatouille with sea salt and black pepper.

• 11

  Garnish with freshly torn basil leaves before serving warm.