Mediterranean-Rubbed Chicken with Spring Ratatouille

Dinner Mediterranean

Prep time: 15min

Total time: 55min

Serves 4

Ingredients
Nutritional Information

5 cloves

garlic, minced and divided

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

large onion, sliced

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

¼ 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

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