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chicken

Mediterranean-rubbed chicken with spring ratatouille

Main course | Easy | 50 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven broiler. 
  2. Spread 15 mL (1 tbsp.) garlic on chicken. Sprinkle with paprika and pat to stick. 
  3. In a large skillet, heat 15 mL (1 tbsp.) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 minutes. 
  4. Transfer to baking dish and broil for 6 to 8 minutes, or until internal temperature reaches 77°C (171°F).
  5. Meanwhile, heat 15 mL (1 tbsp.) olive oil in a large skillet over medium heat. Add the eggplant and cook until soft, about 3 minutes. Add zucchini and cook for another 5 minutes. Set mixture aside in a bowl.
  6. Add the remaining olive oil to the skillet and cook the remaining garlic, onion, and pepper over medium heat until tender, 8 to 10 minutes. 
  7. Add the tomatoes, salt, 30 mL (2 tbsp.) of oregano, and the rosemary. Cook for 10 to 15 minutes. 
  8. Stir in the peas and reserved vegetable mixture. Cook for 3 minutes. Serve chicken with warm ratatouille and sprinkle remaining oregano over top.

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