NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup tomato puree

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp herbes de provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  On a large parchment-lined baking sheet, toss the diced vegetables with half of the olive oil, sea salt, and black pepper.

• 4

  Season the chicken breast with the remaining olive oil, Herbes de Provence, and a pinch of salt and pepper.

• 5

  Place the chicken on the same baking sheet as the vegetables and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 6

  While roasting, mince the garlic and heat the tomato puree in a small saucepan over medium-low heat, stirring in the garlic.

• 7

  Once the vegetables are finished, fold them into the warm tomato sauce.

• 8

  Slice the roasted chicken into strips and serve it over the vegetable ratatouille, garnished with hand-torn fresh basil.