NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

0.5 cup Tomato puree

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried thyme

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large mixing bowl, toss the diced vegetables with the extra virgin olive oil, minced garlic, dried thyme, sea salt, and black pepper.

• 4

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 minutes.

• 5

  While the vegetables are roasting, season the chicken breast with a small amount of the salt and pepper, then roast on a separate tray for 18-22 minutes until the internal temperature reaches 165°F.

• 6

  Remove the vegetables from the oven, stir in the tomato puree, and return to the oven for an additional 10 minutes until the sauce is thick and fragrant.

• 7

  Slice the cooked chicken breast into thin strips across the grain for maximum tenderness.

• 8

  Portion the roasted ratatouille into bowls, top with the sliced chicken, and garnish with hand-torn fresh basil before serving.