Grilled Chicken and Ratatouille
Elevate your weeknight dinner with this Grilled Chicken and Ratatouille recipe, a perfect harmony of tender, marinated chicken breasts and a medley of vibrant, garden-fresh vegetables. The chicken, infused with the earthy flavors of garlic, thyme, and olive oil, is grilled to perfection for juicy, smoky goodness. Complementing it is a hearty ratatouille, featuring sautéed eggplant, zucchini, bell peppers, tomatoes, and a splash of balsamic vinegar for a tangy depth. This dish is both wholesome and elegant, offering a delightful way to savor seasonal produce. Ready in under an hour, it's an ideal choice for a healthy and flavorful dinner. Perfect for meal prep or as a stunning centerpiece for a casual gathering, this recipe guarantees satisfaction with every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 5 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 teaspoons Fresh thyme
- 2 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 1 medium Eggplant
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 medium Roma tomatoes
- 2 tablespoons Balsamic vinegar
- 5 leaves Fresh basil leaves
Instructions
Preheat your grill to medium-high heat.
In a small bowl, whisk 3 tablespoons of olive oil with 2 minced garlic cloves, 1 teaspoon of fresh thyme, 1 teaspoon of salt, and 0.5 teaspoons of ground black pepper.
Rub the mixture evenly over both sides of the chicken breasts. Let them rest for 10-15 minutes to marinate.
Meanwhile, prepare the ratatouille: Cut the eggplant, zucchini, red bell pepper, onion, and tomatoes into roughly 1-inch cubes.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the remaining 2 minced garlic cloves and sauté until fragrant, about 1 minute.
Add the onion and bell pepper to the skillet. Cook for 5 minutes, stirring often, until they begin to soften.
Add the eggplant and zucchini to the skillet and continue cooking for another 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in the tomatoes, balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Lower the heat to a simmer and cook for 10 more minutes, until the vegetables are soft and the flavors are well combined.
Add the chopped basil leaves into the ratatouille just before serving and stir to combine.
While the ratatouille is cooking, grease the grill grates lightly with oil. Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Plate the grilled chicken alongside a generous helping of warm ratatouille. Serve immediately and enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
