Rosemary Chicken with Oven Roasted Ratatouille

This super low calorie chicken dish can be paired with rice, tossed through pasta or served with a small oven baked jacket potato, to make a fantastic, fibre packed evening meal.  With at least 3 of your five a day in one meal, it’s packed full of vitamins and minerals to boost your immune system through the long, dreary winter months.  This is a quick and simple to prep recipe, that is bursting with simple flavours of juicy tomatoes and sweet peppers.

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Rosemary Chicken with Oven Roasted Ratatouille


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  • Author: Rachel Wilcock
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

Fibre packed super tasty dish


Ingredients

Scale

1 aubergine, cut into chunky pieces

2 courgettes, sliced into half-moons

3 mixed peppers, deseeded and roughly chopped

2 tsp finely chopped rosemary, plus 4 small sprigs

2 large garlic cloves, crushed

3 tbsp olive oil

4 skinless, boneless chicken breasts

250g cherry or baby plum tomato, halved


Instructions

  1. Heat oven to 200C/180C fan/gas 6.
  2. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning.
  3. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
  4. Meanwhile, mix remaining rosemary, garlic and oil together.
  5. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
  6. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables.
  7. Place a rosemary sprig on top of each chicken breast.
  8. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.
  9. Serve with rice, tossed through pasta, or with a small baked potato, if you like.
  • Prep Time: 15
  • Cook Time: 40

Nutrition

  • Calories: 288

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