Name: Roasted Vegetable Ratatouille with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 cup eggplant; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup tomato puree; 1 tsp olive oil; 0.5 tsp herbs de Provence; 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

Pan-seared chicken breast served over a medley of roasted eggplant and zucchini simmered in a fragrant, herb-infused tomato sauce that bursts with garden-fresh flavor.

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NUTRITION

Protein

57.9g

Fat

11.6g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

1 tsp olive oil

0.5 tsp herbs de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed eggplant, sliced zucchini, chopped bell pepper, and diced onion with olive oil, sea salt, black pepper, and Herbs de Provence.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly caramelized.
4
While vegetables roast, season the chicken breast with a pinch of salt and pepper and sear in a hot skillet for 6 minutes per side until golden and cooked through.
5
In a small saucepan, warm the tomato puree and minced garlic over medium heat for 5 minutes.
6
Fold the roasted vegetables into the warm tomato sauce, slice the chicken breast, and serve together garnished with torn fresh basil.