Name: French Vegetable Ratatouille Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup crushed tomatoes; 1 tsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 medium zucchini; 0.5 medium eggplant; 1 medium roma tomato; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp herbs de provence

Nutrition

Per serving

435 calories

Protein: 55g; 50% of calories
Carbs: 30g; 27% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat oven to 375°F.
Finely dice the yellow onion and mince the garlic clove.
In a small baking dish, combine crushed tomatoes, diced onion, minced garlic, and 0.25 tsp herbs de provence.
Slice the chicken breast, zucchini, eggplant, and roma tomato into thin, uniform rounds.
Arrange the chicken and vegetable slices in an alternating, overlapping pattern on top of the tomato sauce.
Drizzle the olive oil over the top and sprinkle with sea salt, black pepper, and the remaining 0.25 tsp herbs de provence.
Cover the dish with a piece of parchment paper cut to fit inside the rim.
Bake for 25 minutes, then remove the parchment and bake for an additional 10 minutes until the chicken is cooked and vegetables are tender.

Nutrition

Ingredients

Instructions

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