Chicken and Ratatouille

Name: Chicken and Ratatouille Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 medium zucchini halved lengthwise; 1 medium Japanese eggplant halved lengthwise; 1 red bell pepper cut into 1-inch-wide strips; 1 red onion peeled cut into 1/2-inch-wide wedges (leave root end intact); 2 medium tomatoes halved crosswise; 2 tablespoons olive oil; 6 skinless boneless chicken breast halves (about 3 pounds); 1/3 cup thinly sliced basil; 1 1/2 teaspoons red wine vinegar; Read More https://www.epicurious.com/recipes/food/views/Grilled-Chicken-and-Ratatouille-242469#ixzz207N9ExsC

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 medium zucchini, halved lengthwise1 medium Japanese eggplant, halved lengthwise1 red bell pepper, cut into 1-inch-wide strips1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)2 medium tomatoes, halved crosswise2 tablespoons olive oil6 skinless boneless chicken breast halves (about 3 pounds)1/3 cup thinly sliced basil1 1/2 teaspoons red wine vinegarRead More https://www.epicurious.com/recipes/food/views/Grilled-Chicken-and-Ratatouille-242469#ixzz207N9ExsC

Directions

Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

Read More https://www.epicurious.com/recipes/food/views/Grilled-Chicken-and-Ratatouille-242469#ixzz207NUhGJH

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user FWAMAYS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 372.6
Total Fat: 7.9 g
Cholesterol: 136.9 mg
Sodium: 207.3 mg
Total Carbs: 17.3 g
Dietary Fiber: 4.9 g
Protein: 57.1 g

More Recipes Like This

TIME90

CALS261

(1 ratings)

One Pot Chicken, Veggies and Potatoes

Good with a little salt and pepper. Very tasty with a slice of cheese on top. =)Submitted by: CD4291138

CALORIES 260.5 FAT 7.1 PROTEIN 21.2 CARBS 28.5 FIBER 5.3

TIME55

CALS256

(53 ratings)

Baked Chicken Parmesan with Roasted Summer Squash

A light summer spin on the classic Italian dish. Colorful and bursting with flavor, this meal pairs perfectly with whole wheat couscous and a green salad.
Submitted by: CHEF_MEG

CALORIES 255.6 FAT 6.4 PROTEIN 29.3 CARBS 19.4 FIBER 2.2

TIME320

CALS286

(8 ratings)

Slow Cooker Chicken and Dumplings

Just like grandma's recipe, only with a lot less fat and salt. Submitted by: CHEF_MEG

CALORIES 285.7 FAT 4.2 PROTEIN 34.1 CARBS 26.7 FIBER 4.9

TIME95

CALS266

(1 ratings)

Chicken de Provance

Submitted by: CD973701

CALORIES 266.3 FAT 4.1 PROTEIN 49.3 CARBS 1.3 FIBER 0.7

TIME75

CALS490

(4 ratings)

CASSOULET WITH LOTS OF VEGETABLES

Cassoulet is typically meat-heavy with some vegetables. This version is vegetable-heavy with some meat. I also made a vegetarian version by replacing the meat with some imitation-meat.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo
t.comSubmitted by: PINKY_120

CALORIES 489.5 FAT 9 PROTEIN 26.3 CARBS 82.4 FIBER 18.5

Member Reviews