Ingredients

Ratatouille 1 cup (250 mL) peeled and diced sweet potato 1 cup (250 mL) peeled and diced parsnip 1 cup (250 mL) peeled and diced celery root 1 cup (250 mL) diced eggplant 1 cup (250 mL) diced zucchini 1 cups (375 mL) diced tomato 3 tbsp (45 mL) extra virgin olive oil 3 sprigs fresh thyme 3 sprigs fresh oregano 2 cloves garlic, sliced Salt and pepper 1 tbsp (15 mL) lemon juice cup (50 mL) chopped, pitted kalamata olives Chicken cup (50 mL) diced onion 1 tbsp (15 mL) chopped fresh oregano 1 tsp (5 mL) chopped fresh thyme 1 tsp (5 mL) chopped fresh rosemary 4 tbsp (60 mL) extra virgin olive oil 1 tbsp (15 mL) lemon juice Salt and pepper 4 boneless, skinless chicken breasts

Description

Herbs Such As Thyme And Oregano Add Depth Without Being Singly Overwhelming, And The Cold Weather Richness In Vegetables Like Sweet Potato And Parsnip Are Balanced Harmoniously With Eggplant And Tomato Typical Of Ratatouille. A Little Bit Of Lemon Lighten

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