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

Instructions

Prep 20 min · Cook 25 min

Heat half of the olive oil in a large skillet over medium-high heat. Add the eggplant and zucchini and cook for 5 to 6 minutes until lightly browned. Remove the vegetables from the skillet and set aside.
Add half of the remaining oil to the same skillet. Sauté the onion and bell pepper for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
Add the tomatoes with their juice, dried thyme, and half the salt to the skillet along with the seared eggplant and zucchini. Reduce heat to low, cover, and simmer for 20 minutes until the vegetables are tender.
While the vegetables simmer, season the chicken breast with the remaining salt and black pepper. Heat the final teaspoon of olive oil in a medium skillet over medium-high heat. Cook the chicken for 5 minutes, flip, and cook for 5 minutes more until the thickest part reaches the safe temperature. Remove from the heat and let rest for 3 minutes. Done when opaque in the center, 165°F.
Uncover the ratatouille. If the stew is watery, simmer uncovered for 2 to 3 minutes to thicken. Stir in the red wine vinegar and torn basil. Serve the chicken alongside the warm vegetable stew.

Nutrition

Ingredients

Instructions

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