Name: Chicken with French ratatouille
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 2 1/4 tsp olive oil; 5 oz eggplant, diced; 1/2 medium zucchini, diced; 1/2 medium yellow onion, diced; 3/4 red bell pepper, diced; 2 cloves garlic, minced; 1/2 (14.5-oz) can diced tomatoes; 2 1/2 tsp fresh thyme, chopped; 3 1/2 tbsp fresh basil, torn; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

439 calories

Protein: 46g; 41% of calories
Carbs: 33g; 30% of calories
Fat: 15g; 30% of calories

Instructions

Prep 25 min · Cook 25 min

Heat half the olive oil in a large non-stick skillet over medium-high heat. Cook the eggplant, zucchini, onion, and bell pepper, stirring often, for 8 to 10 minutes until softened and slightly browned.
Add the garlic, diced tomatoes, thyme, and half the salt and pepper to the skillet. Reduce heat to low, cover, and simmer for 20 minutes until the vegetables are tender. Stir in the torn basil just before serving.
While the vegetables simmer, heat the remaining oil in a 12-inch skillet over medium heat. Season the chicken with the remaining salt and pepper. Cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque and the temperature reaches 165°F.
Plate the chicken alongside a generous portion of the stewed ratatouille.

Nutrition

Ingredients

Instructions

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