NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Tomato puree

1 tbsp Olive oil

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  Mince the garlic clove finely.

• 4

  Season the chicken breast with 0.5 tsp of the Herbes de Provence and half of the sea salt and black pepper.

• 5

  In a large baking dish, combine the eggplant, zucchini, bell pepper, and garlic.

• 6

  Toss the vegetables with the olive oil, tomato puree, and the remaining Herbes de Provence, salt, and pepper until well coated.

• 7

  Place the seasoned chicken breast directly on top of the vegetable mixture in the center of the dish.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Serve the sliced chicken over the roasted ratatouille vegetables and enjoy while hot.