Vegetable Ratatouille + Chicken W24

This spin on classic French ratatouille is comfort food at its finest. We cooked zucchini, tomatoes, bell pepper, and onion in deeply fragrant roasted garlic oil, then mixed in rosemary, parsley, and basil for even more flavor. A topping of peppery toasted hemp and sunflower seeds adds crunch to every spoonful. To complement the rustic stew, we paired it with white corn polenta, made creamy and rich with mascarpone cheese, and a herb-roasted chicken breast.

Nutrition Values for 1 Piece of Herb-Roasted Chicken is as follows: Calories 260, Fat 11 g, Saturated Fat 2 g, Cholesterol 125 mg, Sodium 130 mg, Carbohydrates 0 g, Fiber 0 g, Sugar 0 g, Protein 38 g.

Ingredients for Herb-Roasted Chicken: chicken breast, roasted garlic oil (olive oil, garlic), sea salt, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

Nutrition Values for 1 Tray of Vegetable Ratatouille is as follows: Calories 480, Fat 28 g, Saturated Fat 13 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrates 45 g, Fiber 6 g, Sugar 16 g, Protein 15 g.

Ingredients for Vegetable Ratatouille: whole milk, zucchini, diced tomatoes (fresh vine-ripened tomatoes, tomato juice, salt, calcium chloride, citric acid), red bell peppers, gluten-free corn grits/polenta, red onions, onions, tomato paste, mascarpone cheese (pasteurized cream and milk, citric acid), fennel, grated parmesan cheese (milk, cheese cultures, salt, enzymes), unsalted butter, garlic, sunflower seeds, roasted garlic oil (olive oil, garlic), basil, parsley, hemp seeds, sea salt, blue agave nectar, extra virgin coconut oil, rosemary, smoked black pepper, dried chives, black pepper