Provençal Chicken Paillard with Herbed Bulgur and Roasted Ratatouille

Ingredients

• 4 6 oz chicken breast, pounded thin
• 3 tbsp olive oil
• 1 cup bulgur
• 2 cups vegetable broth
• 1 tbsp lemon zest
• 1/4 cup parsley, chopped
• 2 tbsp mint, chopped
• 1 eggplant, diced
• 2 zucchini, diced
• 1 bell pepper, diced
• 1 onion, diced
• 2 cups tomatoes, diced
• 3 cloves garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur, cover, and remove from heat. Let sit for 15 minutes, then fluff with a fork.