Caprese Chicken Ratatouille (KETO)

1. Place an oven rack in the bottom level of the oven. Preheat oven to 400ºF. Lightly oil both sheet pans. Prepare the ratatouille. Wipe the mushrooms with a damp cloth. Wash and dry the zucchini. Trim off the ends then cut into 1/2-inch pieces. Cut the onion into 1/2-inch pieces. Place all the vegetables in the medium bowl along with the roasted red pepper marinade and Greek olives (optional). Add a sprinkling of salt and pepper and 2 teaspoons of olive oil then mix well. Spread on one of the prepared sheet pans and place in the preheated oven on the bottom oven rack. Roast for 11-14 minutes. (Cooking times will vary based on oven.) Stir halfway through the cooking time. Vegetables should be fully cooked and tender prior to removing from the oven.
2. While the ratatouille is in the oven, begin to roast the chicken. Remove the pesto chicken breasts from the package and place on the second prepared sheet pan. Sprinkle both sides of the breasts with salt and pepper then place in the preheated oven for 8 minutes.
3. Remove the chicken breasts from the oven and flip over. Wash the Roma tomato and cut into 6 round slices. Place 3 slices of tomato on the top of each breast followed by 2 slices of mozzarella cheese. Return the pan to the oven and cook for 6-10 additional minutes. It is recommended to cook chicken to an internal temperature of 165ºF.
4. To serve, divide the ratatouille between two plates. Place a piece of chicken Caprese on top. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.