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French Ratatouille with Grilled Chicken
French Ratatouille with Grilled Chicken

French Ratatouille with Grilled Chicken
A classic French vegetable stew paired with lean grilled chicken for a balanced and nutritious meal.
French Ratatouille with Grilled Chicken
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     herbs de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     lunch bread
Preparation Time: 45 minutes
French Ratatouille with Grilled Chicken
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt, black pepper, and half of the herbs de Provence.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. In a large pan, heat olive oil over medium heat.
  5. Add chopped onion and garlic, sauté until translucent.
  6. Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan.
  7. Season with remaining herbs de Provence, salt, and black pepper.
  8. Cook the vegetables for about 20 minutes until tender.
  9. Serve the grilled chicken alongside the ratatouille with a slice of bread.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 80 g 10.0 g
Fat 40 g 5.0 g
  • 200
    g
     chicken breast
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     herbs de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     lunch bread
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt, black pepper, and half of the herbs de Provence.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

In a large pan, heat olive oil over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan.

Season with remaining herbs de Provence, salt, and black pepper.

Cook the vegetables for about 20 minutes until tender.

Serve the grilled chicken alongside the ratatouille with a slice of bread.

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