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

Herb-Crusted Chicken with Ratatouille
A flavorful and balanced dinner featuring herb-crusted chicken paired with a classic French ratatouille.
Herb-Crusted Chicken with Ratatouille
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 100
    g
     bread crumb
  • 50
    g
     parmesan cheese
  • 1
    item
     egg
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 5
    g
     basil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Chicken with Ratatouille
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix bread crumbs and parmesan cheese in a bowl.
  3. Beat the egg in another bowl.
  4. Dip chicken breasts in egg, then coat with bread crumb mixture.
  5. Place chicken on a baking sheet and bake for 25-30 minutes until golden and 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. Season with thyme, basil, salt, and black pepper.
  10. Cook for about 15 minutes until vegetables are tender.
  11. Serve the herb-crusted chicken with a side of ratatouille.
Nutrition Per Serving 800 g Per 100g
Energy 1384 kcal 173 kcal
Protein 120 g 15.0 g
Fibre 10 g 1.3 g
Salt 5 g 0.6 g
Sugar 15 g 1.9 g
Carbohydrates 90 g 11.3 g
Fat 70 g 8.8 g
  • 2
    item
     chicken breast
  • 100
    g
     bread crumb
  • 50
    g
     parmesan cheese
  • 1
    item
     egg
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 5
    g
     basil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mix bread crumbs and parmesan cheese in a bowl.

Beat the egg in another bowl.

Dip chicken breasts in egg, then coat with bread crumb mixture.

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

Season with thyme, basil, salt, and black pepper.

Cook for about 15 minutes until vegetables are tender.

Serve the herb-crusted chicken with a side of ratatouille.

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