NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

2 cloves garlic

0.5 cup crushed tomatoes

0.5 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Prep the vegetables by dicing the eggplant, zucchini, red bell pepper, and yellow onion into uniform half-inch cubes.

• 2

  Season the chicken breast evenly with a pinch of sea salt and black pepper.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, add the remaining olive oil and sauté the onions and minced garlic until translucent and aromatic.

• 5

  Add the eggplant, zucchini, and bell peppers to the skillet, cooking for 5-7 minutes until they begin to soften and caramelize slightly.

• 6

  Stir in the crushed tomatoes, herbes de Provence, and the remaining salt and pepper, then reduce the heat to low.

• 7

  Simmer the vegetable mixture uncovered for 10 minutes, allowing the sauce to thicken and the flavors to meld together.

• 8

  Slice the rested chicken breast into strips and serve it over the warm ratatouille, garnished with fresh torn basil leaves.