Roasted chicken breast with ratatouille
Serves: 4
Time to make: 25 mins
Hands-on time: 5 mins
Ingredients
- 2 large courgettes, cut in 2cm cubes
- 1 large red capsicum, seeded, cut in 2cm squares
- 1 large red onion, cut in 2cm cubes
- 1 small eggplant (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
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Instructions
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 299cal
-
Kilojoules 1250kJ
-
Protein 41g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 15g
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–Sugars 8g
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Dietary fibre 8g
-
Sodium 290mg
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Calcium 110mg
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Iron 4mg
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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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
