NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

1 tsp Herbes de Provence

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a large rimmed baking sheet or roasting dish.

• 2

  Dice the eggplant, zucchini, and red bell pepper into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large bowl, toss the cubed vegetables and minced garlic with extra virgin olive oil, herbes de Provence, sea salt, and black pepper.

• 4

  Spread the vegetable mixture across the roasting dish and pour the crushed tomatoes over them, stirring slightly to incorporate.

• 5

  Season the chicken breast on both sides with a pinch of salt and pepper, then nestle it into the center of the vegetable medley.

• 6

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are soft and caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing.

• 8

  Divide the ratatouille between plates and top with the sliced chicken breast.