Mediterranean-Rubbed Chicken with Spring Ratatouille

Prep time: 15min
Total time: 55min
Serves 4
5 cloves
garlic, minced and divided
4
skinless chicken breasts, halved
1 tbsp
paprika
15 mL
4 cups
eggplant, cut into 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
1 L
1 cup
green and yellow zucchini, cut into rounds
250 mL
1
large onion, sliced
1
orange bell pepper, cut into 1-in. (2.5 cm) pieces
1 1/2 cups
diced plum tomatoes
375 mL
1/2 tsp
salt
2 mL
3 tbsp
fresh oregano, roughly chopped, divided
45 mL
2 sprigs
fresh rosemary, torn into pieces
3/4 cup
frozen petite peas
175 mL
ΒΌ of the recipe
calories
500
fat
13 g
saturated fat
2 g
carbs
24 g
protein
72 g
cholestrol
165 mg
fibre
5 g
sodium
480 mg

Directions

  1. Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish and broil for 6 to 8 min., or until cooked through.

  2. Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.

  3. Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.

  4. Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkle with remaining oregano.