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Preparation time
10 minutes
Total time:
50 minutes
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Ingredients
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5 cloves garlic, minced and divided
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4 boneless, skinless chicken breasts with back, halved
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15 mL (1 tbsp.) paprika
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45 mL (3 tbsp.) olive oil, divided
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1 L (4 cups) eggplant, cut into 2.5-cm (1-in.) pieces
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250 mL (1 cup) green and yellow zucchini, cut into rounds
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1 large onion, sliced
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1 orange sweet pepper, cut into 2.5-cm (1-in.) pieces
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375 mL (1½ cups) diced Roma tomatoes
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2 mL (½ tsp.) salt
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45 mL (3 tbsp.) fresh oregano, coarsely chopped, divided
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2 sprigs of fresh rosemary, cut into thirds
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175 mL (¾ cup) frozen green peas
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Directions
- Preheat oven broiler.
- Spread 15 mL (1 tbsp.) garlic on chicken. Sprinkle with paprika and pat to stick.
- 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.
- Transfer to baking dish and broil for 6 to 8 minutes, or until internal temperature reaches 77°C (171°F).
- 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.
- 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.
- Add the tomatoes, salt, 30 mL (2 tbsp.) of oregano, and the rosemary. Cook for 10 to 15 minutes.
- 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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