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Ratatouille chicken

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littlegusthebus
littlegusthebus
We are Marie and Ben, a French girl and a Canadian guy, living full-time in our converted school bus, named Little Gus. We live on a farm property in the countryside, west of Toronto, Canada. We met five years ago in Costa Rica, as we were backpacking across Central and South America! Ben had a tent, Marie had a plan, and we ended up travelling together for five months, falling in love somewhere along the way. After years of long distance and travels, we decided to move to Canada two years ago, bought a retired school bus from Boston and converted it into a tiny home. Between challenges, hard times, happiness and freedom, we embrace our new life to the fullest! You can follow our journey on Instagram at @littlegusthebus :)

Ratatouille chicken

littlegusthebus
Meat Based, Vegetarian
Try using halloumi, paneer or other meat free sources of protein to make this delicious meal suitable for vegetarians
5 from 1 vote
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Dinner
Servings 4
Diet Meat Based, Vegetarian

Ingredients
  

  • 1 Eggplant
  • 1 Red onion
  • 6 Garlic cloves
  • 4 Zucchini
  • 250 g Cherry tomatoes
  • 1 Red bell pepper
  • 75 g Parmesan
  • 4 Chicken breasts
  • Olive oil
  • Rosemary & thyme
  • Salt & pepper
  • Balsamic vinegar

Instructions
 

  • Cut the eggplant in small pieces. Cook in a large pot, medium heat, for about 15min, until the eggplant is very soft. Reduce the heat to low (keep it that way until the end of the recipe, it will continue to cook the ingredients slowly).
  • While waiting, heat some olive oil in a smaller pan. Chop the onion, and cook it on medium heat for about 10min. Add to the eggplant. In the large pot, add the chopped garlic, the rosemary and the thyme.
  • Repeat the same operation (10min in the small pan with a bit of oil, then add to the large pot) in that order: – Tomatoes & garlic cloves cut in half – Zucchini -small cubes – Bell pepper -small cubes
  • Add the parmesan to the large pot. Season with salt and pepper.
  • Cut the chicken into small pieces, then cook it on the same pan that you use for the vegetables. Tip: if you want the chicken to be grilled, leave it for about 7 min on one side, without touching. Season with salt and pepper.
  • Done! Serve with the side of your choice (rice, quinoa, pasta etc.). You can add a bit of balsamic vinegar if you like. Bon appétit

Nutrition

Calories: 431kcalCarbohydrates: 22gProtein: 60gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 157mgSodium: 590mgPotassium: 1884mgFiber: 7gSugar: 13gVitamin A: 1871IUVitamin C: 96mgCalcium: 298mgIron: 3mg
Keyword chicken, Stovetop, vegetables, vegetarian
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