Name: Roasted Vegetable Provencal Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Eggplant; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.5 cup Yellow onion; 0.5 cup Crushed tomatoes; 2 tsp Extra virgin olive oil; 1 tsp Herbes de Provence; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Provencal Ratatouille

Tender chicken breast roasted with a vibrant medley of eggplant, zucchini, and peppers in a savory tomato-herb sauce for a fragrant and comforting Provencal classic.

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NUTRITION

Protein

48.9g

Fat

16.1g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

0.5 cup Crushed tomatoes

2 tsp Extra virgin olive oil

1 tsp Herbes de Provence

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the cubed eggplant, zucchini, red bell pepper, and yellow onion with 1 teaspoon of olive oil and the herbes de Provence.
3
Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.
4
While vegetables roast, toss the cubed chicken breast with the remaining 1 teaspoon of olive oil, sea salt, and black pepper.
5
Remove the baking sheet from the oven, add the chicken, minced garlic, and crushed tomatoes, then stir carefully to combine.
6
Return the pan to the oven and roast for an additional 15 to 20 minutes until the chicken is golden and the vegetables are tender.