Name: French ratatouille with seared chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 1/4 tsp extra virgin olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 3.5 oz eggplant, diced; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1 1/4 medium tomatoes, chopped; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 3 1/2 tbsp fresh basil, torn; 1 tsp red wine vinegar

Nutrition

Per serving

436 calories

Protein: 50g; 45% of calories
Carbs: 28g; 25% of calories
Fat: 15g; 30% of calories

Instructions

Prep 20 min · Cook 30 min

Heat half the olive oil in a medium pot over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the eggplant, zucchini, bell pepper, tomatoes, thyme, and half the salt and pepper to the pot. Cover and simmer over low heat for 20 minutes. Uncover and simmer for 10 minutes more, stirring often, until the liquid has reduced and the vegetables are jammy.
While the vegetables stew, season the chicken with the remaining salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken from the pan and let it rest for 3 minutes. Stir the torn basil and red wine vinegar into the ratatouille.
Spoon the vegetable ratatouille onto the plate and serve the seared chicken breast alongside it.

Nutrition

Ingredients

Instructions

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