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Italian Herb-Crusted Chicken with Ratatouille
Italian Herb-Crusted Chicken with Ratatouille

Italian Herb-Crusted Chicken with Ratatouille
A flavorful Italian-inspired dish with herb-crusted chicken and a side of ratatouille.
Italian Herb-Crusted Chicken with Ratatouille
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 50
    g
     almond flour
  • 1
    item
     egg
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 200
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Italian Herb-Crusted Chicken with Ratatouille
Instructions:
  1. Preheat oven to 200°C.
  2. Mix almond flour, oregano, basil, salt, and pepper in a bowl.
  3. Beat the egg in another bowl.
  4. Dip chicken breasts in egg, then coat with almond flour mixture.
  5. Place chicken on a baking sheet and bake for 25-30 minutes until cooked through.
  6. Meanwhile, heat olive oil in a pan over medium heat.
  7. Add chopped onion and garlic, sauté until soft.
  8. Add diced zucchini, eggplant, bell pepper, and tomatoes.
  9. Cook until vegetables are tender, about 15 minutes.
  10. Serve chicken with a side of ratatouille.
Nutrition Per Serving 800 g Per 100g
Energy 1250 kcal 156 kcal
Protein 80 g 10.0 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 60 g 7.5 g
Fat 80 g 10.0 g
  • 2
    item
     chicken breast
  • 50
    g
     almond flour
  • 1
    item
     egg
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 200
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Mix almond flour, oregano, basil, salt, and pepper in a bowl.

Beat the egg in another bowl.

Dip chicken breasts in egg, then coat with almond flour mixture.

Place chicken on a baking sheet and bake for 25-30 minutes until cooked through.

Meanwhile, heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until soft.

Add diced zucchini, eggplant, bell pepper, and tomatoes.

Cook until vegetables are tender, about 15 minutes.

Serve chicken with a side of ratatouille.

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