Name: Roasted Vegetable Ratatouille with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Eggplant; 1 cup Zucchini; 1 cup Red bell pepper; 0.5 cup Tomato puree; 0.5 tbsp Extra virgin olive oil; 1 tsp Herbes de Provence; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tbsp Fresh parsley

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 roasted eggplant, zucchini, and peppers simmered in a fragrant herb-infused tomato sauce and served with juicy sliced chicken breast.

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NUTRITION

Protein

49.8g

Fat

13.9g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss cubed eggplant, zucchini, and bell pepper with half the olive oil, salt, and pepper on a large baking sheet.
3
Roast vegetables for 20 minutes until tender and slightly caramelized.
4
While vegetables roast, season chicken breast with salt and pepper, then sear in a pan with the remaining olive oil until cooked through.
5
In a medium saucepan, combine tomato puree, minced garlic, and Herbes de Provence over medium heat.
6
Stir the roasted vegetables into the tomato sauce and simmer for 5 minutes to meld the flavors.
7
Slice the chicken breast into strips.
8
Plate the ratatouille and top with the sliced chicken and fresh parsley.