NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Olive oil

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 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).

• 2

  Dice the eggplant, zucchini, red bell pepper, and yellow onion into uniform bite-sized pieces.

• 3

  Toss the eggplant, zucchini, and bell pepper with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 20 minutes until tender and slightly caramelized at the edges.

• 5

  While vegetables roast, season the chicken breast with the sea salt and black pepper.

• 6

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

• 7

  In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.

• 8

  Add the minced garlic, dried thyme, and dried oregano to the skillet, cooking for 1 minute until fragrant.

• 9

  Stir in the tomato puree and the roasted vegetables, allowing the mixture to simmer on low for 5 minutes to meld the flavors.

• 10

  Slice the rested chicken breast into strips.

• 11

  Plate the vegetable ratatouille and top with the sliced chicken.

• 12

  Garnish with freshly chopped basil before serving.