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
- Total Time: 55 minutes
- Yield: 4 1x
Description
Fibre packed super tasty dish
Ingredients
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
- Heat oven to 200C/180C fan/gas 6.
- 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.
- Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together.
- Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- 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.
- Place a rosemary sprig on top of each chicken breast.
- Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.
- Serve with rice, tossed through pasta, or with a small baked potato, if you like.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 288