NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tbsp olive oil

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the vegetables on the baking sheet with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 20-25 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, cut the chicken breast into bite-sized pieces and season with dried thyme and oregano.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 5-7 minutes until golden brown and cooked through.

• 8

  Reduce the heat to medium and stir in the minced garlic, cooking for 1 minute until fragrant.

• 9

  Add the roasted vegetables and tomato puree to the skillet, stirring gently to combine.

• 10

  Let the ratatouille simmer for 5 minutes to allow the flavors to meld, then serve garnished with torn fresh basil.