Rosemary chicken with ratatouille
Enjoy a delightful and healthy meal with our Rosemary Chicken with Ratatouille recipe! Tender chicken breasts seasoned with aromatic rosemary are paired with a medley of fresh vegetables including eggplant, red onion, red pepper, zucchini, and juicy tomatoes. Infused with garlic and a hint of chili powder, this dish is a flavorful and nutritious option for your next dinner. Perfect for a comforting yet sophisticated meal!
Cook time 30 min
Prep time 20 min
Ingredients:
1 eggplant1 tsp salt
1/2 cup olive oil
1 red onion
1 red pepper
2 zucchini
2 garlic cloves
1 tsp chili powder
1 lb tomatoes
1 tsp sugar
salt & pepper to taste
1 tbsp rosemary
4 chicken breasts
Rosemary chicken with ratatouille is a delightful dish that brings together the earthy flavors of rosemary-seasoned chicken breasts with a vibrant and colorful ratatouille made from fresh vegetables. This dish is not only flavorful but also packed with nutrients, making it a great choice for a healthy and satisfying meal. Follow this recipe to create a delicious and wholesome dinner that will impress your family and friends.
Instructions:
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the diced eggplant and cook until it begins to soften and lightly brown, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
- Add the red onion to the same skillet and cook for about 3-4 minutes until it becomes translucent.
- Add the red pepper and zucchini to the skillet. Cook for another 5-7 minutes until the vegetables start to soften.
- Stir in the minced garlic and 1 tsp of chili powder. Cook for about 1 minute until fragrant.
- Add the tomatoes (diced), cooked eggplant, and 1 tsp of sugar to the skillet. Stir to combine.
- Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes until all the vegetables are tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste. Keep warm while you prepare the chicken.
- Heat an oven-safe skillet or a stovetop grill pan over medium-high heat. Sear the chicken breasts for about 2-3 minutes on each side until they are golden brown.
- Transfer the skillet to the preheated oven and bake the chicken breasts for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let them rest for a few minutes.
Tips:
- Make sure to salt the eggplant and let it sit for about 30 minutes before cooking. This helps to remove any bitterness and excess moisture.
- Use fresh rosemary if possible, as it provides a more potent and aromatic flavor compared to dried rosemary.
- Do not overcrowd the pan when cooking the vegetables; cook them in batches if necessary to ensure they are properly sautéed.
- Feel free to adjust the seasoning according to your taste. Adding a bit of fresh basil or thyme can provide a different but equally delightful flavor profile.
- Serve the dish with a side of crusty bread or over a bed of quinoa or couscous to soak up the delicious juices from the ratatouille.
Rosemary chicken with ratatouille is a wonderful blend of flavors and textures that is sure to become a favorite in your home. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is both straightforward and rewarding. Enjoy the delicious combination of tender chicken and flavorful vegetables, and feel good about serving a nutritious meal that everyone will love.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 30g
Carbohydrates 24g
Fiber 8g
Sugar 16g
Fat 33g
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