We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Grilled Chicken with Ratatouille and Basil Pesto
Grilled Chicken with Ratatouille and Basil Pesto

Grilled Chicken with Ratatouille and Basil Pesto
A sophisticated keto-friendly lunch featuring tender grilled chicken paired with a vibrant ratatouille and aromatic basil pesto.
Grilled Chicken with Ratatouille and Basil Pesto
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 2
    tbsp
     olive oil
  • 20
    g
     basil leaves
  • 30
    g
     parmesan cheese
  • 20
    g
     pine nuts
  • 1
    clove
     garlic
  • 1
    tbsp
     lemon juice
Preparation Time: 45 minutes
Grilled Chicken with Ratatouille and Basil Pesto
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt and pepper.
  3. Grill the chicken for about 6-7 minutes on each side until cooked through.
  4. Dice the zucchini, eggplant, red bell pepper, and tomato.
  5. Heat 1 tbsp of olive oil in a pan over medium heat.
  6. Add the diced vegetables and sauté for about 10 minutes until tender.
  7. In a blender, combine basil leaves, parmesan cheese, pine nuts, garlic, lemon juice, and remaining olive oil. Blend until smooth to make pesto.
  8. Serve the grilled chicken with ratatouille on the side and drizzle with basil pesto.
Nutrition Per Serving 626 g Per 100g
Energy 765 kcal 122 kcal
Protein 58 g 9.3 g
Fibre 7 g 1.1 g
Salt 1 g 0.2 g
Sugar 8 g 1.3 g
Carbohydrates 18 g 2.9 g
Fat 54 g 8.6 g
  • 200
    g
     chicken breast
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 2
    tbsp
     olive oil
  • 20
    g
     basil leaves
  • 30
    g
     parmesan cheese
  • 20
    g
     pine nuts
  • 1
    clove
     garlic
  • 1
    tbsp
     lemon juice
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt and pepper.

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

Dice the zucchini, eggplant, red bell pepper, and tomato.

Heat 1 tbsp of olive oil in a pan over medium heat.

Add the diced vegetables and sauté for about 10 minutes until tender.

In a blender, combine basil leaves, parmesan cheese, pine nuts, garlic, lemon juice, and remaining olive oil. Blend until smooth to make pesto.

Serve the grilled chicken with ratatouille on the side and drizzle with basil pesto.

Contact About
Privacy Policy Terms of Service Sitemap