Name: French Vegetable Ratatouille Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup zucchini; 0.5 cup eggplant; 0.5 cup red bell pepper; 0.5 cup tomato puree; 0.25 cup yellow onion; 1 clove garlic; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

Nutrition

Per serving

421 calories

Protein: 48g; 45% of calories
Carbs: 22g; 20% of calories
Fat: 17g; 35% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat oven to 400°F.
Dice the zucchini, eggplant, bell pepper, and onion into uniform half-inch cubes.
Slice the chicken breast into thin, even medallions.
Spread the tomato puree and minced garlic evenly across the bottom of a small baking dish.
Arrange the chicken and vegetables in an alternating, overlapping pattern over the sauce.
Drizzle the entire dish with olive oil and season with dried thyme, sea salt, and black pepper.
Bake for 25 minutes until the chicken is cooked through and the vegetables are tender.
Garnish with fresh basil before serving.

Nutrition

Ingredients

Instructions

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