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

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

1 tsp Herbes de Provence

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 2

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the pan and set it aside to rest on a cutting board.

• 4

  In the same skillet, add the diced onion, garlic, and red bell pepper, sautéing until the onions are translucent and fragrant.

• 5

  Stir in the diced eggplant and zucchini, cooking for 5 minutes until the vegetables begin to soften and caramelize slightly.

• 6

  Pour in the tomato puree and sprinkle with herbes de Provence, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.

• 7

  Slice the rested chicken into strips and serve it over the warm vegetable ratatouille, garnished with fresh chopped basil.