NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

1 tbsp extra virgin olive oil

0.5 cup crushed tomatoes

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the vegetables on the baking sheet, drizzle with 0.5 tablespoons of olive oil, and season with the sea salt and black pepper.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 5

  While the vegetables roast, dice the chicken breast into bite-sized pieces.

• 6

  In a large skillet, heat the remaining 0.5 tablespoons of olive oil over medium heat.

• 7

  Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent and fragrant.

• 8

  Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through.

• 9

  Pour in the crushed tomatoes, dried oregano, and dried thyme, then simmer the sauce on low for 5 minutes.

• 10

  Gently fold the roasted vegetables into the skillet with the chicken and sauce to combine.

• 11

  Serve the ratatouille warm, garnished with the freshly chopped basil.