NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

2 clove Garlic

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed eggplant, sliced zucchini, and chopped bell peppers with half of the olive oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the vegetables for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with salt and pepper and sear it in a large skillet with the remaining oil over medium-high heat until golden and cooked through.

• 5

  Remove the chicken from the skillet to rest, then in the same pan, sauté the diced onion and minced garlic until soft and fragrant.

• 6

  Stir in the tomato puree and herbes de Provence, then fold in the roasted vegetables and simmer for 5 minutes to allow the flavors to meld.

• 7

  Slice the chicken into strips and serve it over a generous portion of the aromatic ratatouille, finishing with a sprinkle of fresh basil.