NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

2 tsp Olive oil

1 tsp Dried oregano

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the cubed vegetables on a large baking sheet and toss with 1 teaspoon of olive oil and the sea salt.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast evenly with the dried oregano and black pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 7

  Sear the chicken breast for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.

• 9

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 10

  Add the minced garlic and cook for another 60 seconds until fragrant.

• 11

  Stir in the tomato puree and simmer the sauce on low heat for 5 minutes.

• 12

  Gently fold the roasted vegetables into the tomato sauce until well combined.

• 13

  Plate the vegetable ratatouille and top with the sliced chicken breast and fresh basil.