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Grilled Chicken Ratatouille

Once you have kids it is likely that you read this title and immediately think of an animated movie. It is one of my go-to recipes when I hit up the farmers market, come home with tons of veggies and have no plan. You can substitute out pretty much any veggie and you’re still getting tons of antioxidants in a yummy way. Prep & chop veggies over the weekend if you have a weeknight rush.

INGREDIENTS:

3 TBSP EVOO
3 TBSP CHOPPED FRESH BASIL
1 TBSP CHOPPED FRESH MARJORAM
1 TSP SALT
1 RED BELL PEPPER, HALVED LENGTHWISE, STEM REMOVED; SEEDED
1 SM EGGPLANT, CUT INTO ½ IN PIECES
1 MED ZUCCHINI, HALVED LENGTHWISE
4 PLUM TOMATOES, HALVED LENGTHWISE
1 MED RED ONION, CUT INTO ½ IN PIECES
4 BONELESS, SKINLESS CHICKEN BREASTS, ABOUT 1.25 POUNDS
1 TBSP RED WINE VINEGAR

DIRECTIONS:

STEP 1:
Preheat grill to medium high.

STEP 2:
Combine oil, basil, marjoram and salt in small bowl (set 1 tbsp aside)

STEP 3:
Coat both sides of pepper, eggplant, zucchini, tomato and onion pieces with EVOO. Grill until soft & charred in spots (3-5 min) Place cooked veggies in large bowl.

STEP 4:
While grill is hot, rub the reserved herb mixture (step 2) on both sides of chicken and place on grill. Grill until cooked through, 4-5 minutes per side.

STEP 5:
While chicken is cooking, chop cooked veggies in to 1 inch pieces & return to bowl. Toss with vinegar & remaining mix.

STEP 6:
Serve grilled chicken with the ratatouille.

Servings: 4
Nutrition per Serving: Calories: 340, Total Fat: 15g, Carbs: 17g, Protein 35g, Fiber 6g. Sugars 0g

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