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Zucchini and Tomato Ratatouille with Grilled Chicken
Zucchini and Tomato Ratatouille with Grilled Chicken

Zucchini and Tomato Ratatouille with Grilled Chicken
A hearty and nutritious dinner featuring seasonal vegetables and lean protein.
Zucchini and Tomato Ratatouille with Grilled Chicken
Ingredients:
1
Servings
  • 2
    item
     zucchini
  • 6
    item
     tomato
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    item
     bell pepper
  • 1
    tsp
     herbes de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Zucchini and Tomato Ratatouille with Grilled Chicken
Instructions:
  1. Preheat oven to 180°C.
  2. Slice zucchini, tomatoes, cucumber, radish, and bell pepper into thin rounds.
  3. Chop onion and mince garlic.
  4. In a large ovenproof skillet, heat olive oil over medium heat.
  5. Add onion and garlic, sauté until translucent.
  6. Add sliced vegetables and herbes de Provence, season with salt and pepper.
  7. Cook for about 10 minutes until vegetables are slightly tender.
  8. Place chicken breast on top of the vegetables.
  9. Transfer skillet to the oven and bake for 25-30 minutes until chicken is cooked through.
  10. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 50 g 6.3 g
Fat 30 g 3.8 g
  • 2
    item
     zucchini
  • 6
    item
     tomato
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    item
     bell pepper
  • 1
    tsp
     herbes de Provence
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

Slice zucchini, tomatoes, cucumber, radish, and bell pepper into thin rounds.

Chop onion and mince garlic.

In a large ovenproof skillet, heat olive oil over medium heat.

Add onion and garlic, sauté until translucent.

Add sliced vegetables and herbes de Provence, season with salt and pepper.

Cook for about 10 minutes until vegetables are slightly tender.

Place chicken breast on top of the vegetables.

Transfer skillet to the oven and bake for 25-30 minutes until chicken is cooked through.

Serve hot.

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