NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup eggplant

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 cup tomato puree

0.5 tbsp olive oil

1 tsp dried herbes de Provence

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and a pinch of herbes de Provence.

• 3

  Chop the eggplant, zucchini, bell pepper, and onion into uniform bite-sized pieces.

• 4

  In a large bowl, toss the chopped vegetables with olive oil, minced garlic, and the remaining herbes de Provence.

• 5

  Spread the vegetable mixture in a single layer on a parchment-lined baking sheet and roast for 15 minutes.

• 6

  Remove the sheet from the oven, stir in the tomato puree with the vegetables, and create a space in the center for the chicken.

• 7

  Place the chicken breast on the sheet and return to the oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving over the roasted ratatouille.