Yield: 2 portions

Ingredients:
(1) 7-ounce chicken breast, boneless and skinless
¼ teaspoon cracked black pepper

Ratatouille:
½ onion, peeled and diced small
¼ teaspoon olive oil
½ red bell pepper, cored, seeded and diced small
½ yellow squash, washed and sliced small
½ zucchini, washed and diced small
1 roma tomato, cored and diced small
1/8 teaspoon cracked black pepper

Pineapple, Jicama, Jalapeno Relish:
½ cup pineapple, peeled and diced small
2 ounces jicama, peeled and diced small
½ red jalapeno, minced
1 Tablespoon cilantro, chopped

Method:

1. Preheat: Preheat oven to 375 degrees.
2. Relish: In a mixing bowl, combine all ingredients and mix until well distributed. Set aside.
3. Chicken: Season chicken breasts with cracked pepper. In hot nonstick pan, sear chicken until golden brown on one side. Turn breasts over and place entire pan in preheated oven. Bake 3 to 6 minutes, depending upon the thickness. While chicken is roasting, prepare the ratatouille.
4. Ratatouille: Add olive oil to a large nonstick sauté pan and heat until lightly smoking. Add oninos and sauté until soft. Add peppers, zucchini and yellow squash and sauté for 2 to 3 minutes or until almost cooked. Add tomatoes and season with fresh cracked pepper. Sauté about 1 additional minute and remove from heat.
5. To Serve: Place a bed of ratatouille in the center of the plates. Top with roast chicken breast and pineapple, jicama, jalapeno relish. Garnish with cilantro sprig. Enjoy!

Nutritional Value Per Portion —
Calories: 302 Protein: 47.4g Carbohydrates: 19.9g Fat: 4.5g