Name: Rosemary chicken with ratatouille
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 500g eggplant; 9.60 gm cooking salt; 125ml olive oil; 1 red onion, roughly chopped; 1 red capsicum, roughly chopped; 2 zucchini, thickly sliced; 2 cloves garlic, thinly sliced; 1/2 tsp dried chilli flakes; 400g can tomatoes, chopped; 9.00 gm sugar; Salt & freshly ground pepper; 20.00 ml chopped fresh rosemary; 4 chicken breast fillets

Rosemary chicken with ratatouille

0 Likes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Fall chicken recipe: juicy chicken breast with flavorful ratatouille for a satisfying family meal.

Ingredients:

500g eggplant
9.60 gm cooking salt
125ml olive oil
1 red onion, roughly chopped
1 red capsicum, roughly chopped
2 zucchini, thickly sliced
2 cloves garlic, thinly sliced
1/2 tsp dried chilli flakes
400g can tomatoes, chopped
9.00 gm sugar
Salt & freshly ground pepper
20.00 ml chopped fresh rosemary
4 chicken breast fillets

Instructions:

Place the eggplant in a colander over the sink, sprinkle with salt, toss to coat, and let it rest for 20 minutes. Rinse the eggplant and pat dry with paper towels.
In a large saucepan, heat half of the oil. Add onion, capsicum, and eggplant and cook until golden, about 10 minutes. Stir in zucchini, garlic, chilli flakes, tomatoes, and sugar. Cover and cook for about 30 minutes, or until very tender. Season to taste.
In a large bowl, combine rosemary, remaining oil, and chicken, ensuring the chicken is well coated.
Sear chicken in a hot non-stick pan for 2 minutes per side, or until fully cooked. Plate chicken over a bed of ratatouille.

We use cookies

Similar Recipes

Rosemary chicken with radish & mascarpone risotto

Rosemary Chicken and Roasted Vegetables

Rosemary-Roasted Chicken with Apples and Potatoes

Rosemary Chicken

Lemon rosemary chicken with crispy smashed potatoes recipe