Name: Chicken with French ratatouille
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 tsp extra virgin olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 3.5 oz eggplant, cut into 1/2-inch cubes; 1/2 medium zucchini, cut into 1/2-inch cubes; 3/4 red bell pepper, diced; 2/3 cup canned diced tomatoes; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp red wine vinegar; 3 tbsp fresh basil, torn

Instructions

Prep 25 min · Cook 20 min

Heat half the olive oil in a large saucepan over medium heat. Add the onion and bell pepper, cooking for 5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
Stir the eggplant, zucchini, dried thyme, 1/4 teaspoon of the salt, and the canned tomatoes into the saucepan. Cover and simmer over medium-low heat for 20 minutes. Uncover and simmer for 5 minutes more until the liquid has thickened and the vegetables are tender.
While the vegetables simmer, season the chicken breast with the remaining salt and black pepper. Heat the remaining oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes. Flip and cook for 5 to 6 minutes more until deep golden. Remove the chicken to a plate and let it rest for 5 minutes. Done when opaque in the center, 165°F.
Stir the red wine vinegar and fresh basil into the ratatouille. Taste and add a final pinch of salt if needed. Plate the seared chicken alongside the stewed vegetables.

Nutrition

Ingredients

Instructions

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