NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup eggplant

0.75 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

2 clove garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

2 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast and the diced vegetables on the baking sheet, then drizzle with the extra virgin olive oil.

• 4

  Season the chicken and vegetables with sea salt, black pepper, and dried oregano, tossing the vegetables to coat thoroughly.

• 5

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 6

  While the tray is roasting, mince the garlic and add it to a small saucepan with the tomato puree over medium-low heat, simmering for 5 minutes.

• 7

  Once roasted, slice the chicken into thin strips and gently fold the roasted vegetables into the warm tomato sauce.

• 8

  Serve the ratatouille in a shallow bowl, top with the sliced chicken, and garnish with fresh torn basil leaves.