NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 tbsp Extra virgin olive oil

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Crushed tomatoes

0.5 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Heat a large skillet over medium-high heat with half of the olive oil and sear the chicken until golden and cooked through, then set aside to rest.

• 3

  In the same skillet, add the remaining olive oil along with the diced onion, minced garlic, and red bell pepper, sautéing until the onions are translucent.

• 4

  Add the cubed eggplant and sliced zucchini to the skillet, cooking for 5-7 minutes until the vegetables begin to soften and slightly brown.

• 5

  Stir in the crushed tomatoes, herbes de Provence, and the remaining salt and pepper, then reduce heat to low and simmer for 10 minutes.

• 6

  Slice the rested chicken breast and serve it over the warm vegetable ratatouille, garnishing with freshly chopped basil.