Mediterranean-Rubbed Chicken with Spring Ratatouille
Prep Time
Cooking Mode
5 cloves garlic, minced and divided
4 skinless chicken breasts, halved
1 tbsp paprika
4 cups chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
1 cup green and yellow zucchini, cut into rounds
1 large onion, sliced
1 orange bell pepper, cut into 1-in. (2.5 cm) pieces
1 ½ cups diced plum tomatoes
½ tsp salt
3 tbsp fresh oregano, roughly chopped, divided
2 sprigs fresh rosemary, torn into pieces
¾ cup frozen petite peas
5 cloves garlic, minced and divided
4 skinless chicken breasts, halved
1 tbsp paprika
4 cups chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
1 cup green and yellow zucchini, cut into rounds
1 large onion, sliced
1 orange bell pepper, cut into 1-in. (2.5 cm) pieces
1 ½ cups diced plum tomatoes
½ tsp salt
3 tbsp fresh oregano, roughly chopped, divided
2 sprigs fresh rosemary, torn into pieces
¾ cup frozen petite peas
Directions
1Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish, place on middle rack of oven, and broil for 6 to 8 min., or until cooked through.
2Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.
3Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.
4Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkled with remaining oregano, alongside the chicken.
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Personal Note
Personal Note
