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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.

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