Name: Roasted Vegetable Ratatouille with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Eggplant; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 0.25 cup Tomato puree; 1 clove Garlic; 0.5 tsp Dried thyme; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil

Roasted Vegetable Ratatouille with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille with Herbs

Tender chicken breast roasted alongside a vibrant medley of eggplant, zucchini, and bell peppers in a rich herb-infused tomato sauce.

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NUTRITION

Protein

52.3g

Fat

20.3g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Eggplant

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.25 cup Tomato puree

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Cut the chicken breast into 1-inch chunks and place them in a large mixing bowl.
3
Add the cubed eggplant, zucchini, red bell pepper, and red onion to the bowl with the chicken.
4
Drizzle the mixture with olive oil and add the tomato puree, minced garlic, dried thyme, oregano, sea salt, and black pepper.
5
Toss all ingredients together until the chicken and vegetables are evenly coated in the herb-infused sauce.
6
Spread the mixture in a single layer on a large parchment-lined baking sheet or in a shallow baking dish.
7
Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Garnish with fresh chopped basil before serving warm.