Roasted chicken breast with ratatouille

Author: Sally Parker - Food Stylist, Recipe Writer

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Serves: 4

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

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2 large courgettezucchiniXszucchini, summer squashX, cut in 2cm cubes

1 large red capsicum, seeded, cut in 2cm squares

1 large red onion, cut in 2cm cubes

1 small eggplantaubergineX (300g), cut in 2cm cubes

spray oil

4 x 150g skinless chicken breast fillets

250g punnet cherry tomatoes, halved

420g can cannellini beans, drained, rinsed

2 teaspoons fresh thyme

freshly ground black pepper

balsamic vinegar, to serve

Instructions

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1 Preheat oven to 200°C. Place courgettes, capsicum, red onion and eggplant in a single layer in a large roasting dish. Spray with oil. Place in oven for 10 minutes.

2 Heat a large non-stick frying pan over a high heat. Spray with oil. Cook chicken for 2 minutes each side until golden brown.

3 Remove vegetables from oven. Add tomatoes, cannellini beans and thyme. Place chicken breasts in a single layer on top of roasted vegetables. Season with pepper. Return to oven and roast for 10 minutes or until chicken is cooked through and vegetables are golden and tender.

4 Divide vegetables among 4 serving plates. Top each with a piece of chicken. Drizzle with a little balsamic.

Nutrition Info (per serve)

Calories 299 cal

Kilojoules 1250 kJ

Protein 41 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 8 g

Sodium 290 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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