Barbecued Chicken Ratatouille
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 291.2
- Total Fat: 10.9 g
- Cholesterol: 64.0 mg
- Sodium: 683.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.8 g
- Protein: 27.4 g
View full nutritional breakdown of Barbecued Chicken Ratatouille calories by ingredient
Introduction
Another fave from my nutritionist. It is sooo good and has tons of veggies. You don't need to serve with anything else, but you could make some brown rice or a green salad. Another fave from my nutritionist. It is sooo good and has tons of veggies. You don't need to serve with anything else, but you could make some brown rice or a green salad.Number of Servings: 4
Ingredients
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3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh marjoram
1 teaspoon salt
Canola or olive oil cooking spray
1 red bell pepper, halved lengthwise, stemmed and seeded
1 small eggplant, cut into ½-inch-thick rounds
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
1 medium red onion, cut into ½-inch-thick rounds
4 boneless, skinless chicken breasts tender removed (about 1 ¼ pounds)*
¼ teaspoon freshly ground pepper
1 tablespoon red-wine vinegar
Directions
1. Preheat grill medium/high
2. In a small bowl, combine oil, basil, marjoram & salt. Set aside 1 tablespoon of the mixture.
3. Spray cooking spray on red pepper, eggplant, zucchini, tomato and onion, to lightly coat. Grill veggies, 3-5 minutes per side, so that they are soft and barely charred. Once each piece is cooked, put in in a large bowl. Cover with saran wrap.
4. Rub the 1 tablespoon of oil mixture on chicken (both sides). Lightly pepper. Grill until no longer pink on the inside. about 5 minutes per side.
5. Chop cooked veggies into 1 inch sized pieces. Combine with oil mixture and vinegar. Serve with chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user MOUNTROYALMOM.
2. In a small bowl, combine oil, basil, marjoram & salt. Set aside 1 tablespoon of the mixture.
3. Spray cooking spray on red pepper, eggplant, zucchini, tomato and onion, to lightly coat. Grill veggies, 3-5 minutes per side, so that they are soft and barely charred. Once each piece is cooked, put in in a large bowl. Cover with saran wrap.
4. Rub the 1 tablespoon of oil mixture on chicken (both sides). Lightly pepper. Grill until no longer pink on the inside. about 5 minutes per side.
5. Chop cooked veggies into 1 inch sized pieces. Combine with oil mixture and vinegar. Serve with chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user MOUNTROYALMOM.