Roasted Chicken with Ratatouille
Chef Jean-Philippe demonstrates a roasted chicken legs and ratatouille dish to his student. Bon Appetit!
Ratatouille Chicken/Spectacular Dinner On the Plate in 45 Minutes
Ratatouille Chicken
#chickendish #rusticcooking #lowcarb
Hi guys, welcome to Marks Irish Kitchen, where i cook family friendly recipes that everyone can enjoy. Todays video is a recipe i have taken from a pinch of nom book for Ratatouille chicken. This is a simple dish that just needs a bit of constructing and pop it in the oven for a tasty chicken dish that's healthy and full of vegetables and flavour. It is a 1 pot dish that is ready in under 45 minutes so its a great mid week dinner or something tasty and spectacular for a dinner. Its also low carb so is great for any diet.
IMGREDIENTS (serves 2)
1/4 tsp dried basil
1/2 tsp garlic granules
1 small aubergine trimmed and sliced
1 red onion peeled and sliced
1 small courgette sliced
1 pepper deseeded and sliced
75g cherry tomatoes halved
Low calorie cooking spray
2 chicken breasts
Salt and pepper
1 tbsp balsamic vinegar
METHOD
Pre heat the oven to 220c (200 fan)
Take the sliced vegetables and arrange them around a large, ovenproof dish or tray alternating with a slice of aubergine, onion, pepper and courgette.
Put the chicken breasts in the middle and spray it all with low calorie cooking spray
Mix the garlic granules and the basil
Sprinkle the basil and garlic mixture over the vegetables and chicken.
Place the dish in the oven and cook for 15 minutes.
Add the cherry tomato mix, return to the oven and continue cooking for another 15 minutes until the chicken is fully cooked.
Serve with a salad or sauté potatoes.
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Slow Cooker Ratatouille Chicken (Healthy Recipes) | MyFitnessPal
Slow simmer eggplant, zucchini & tomato with rosemary and balsamic for perfectly tender veggies in an aromatic sauce. Delectable!
SLOW COOKER RATATOUILLE CHICKEN
INGREDIENTS
1 tablespoon olive oil
2 cups (500g) eggplant, cubed
1 cup (150g) zucchini, cubed
1 cup (175g) red bell pepper, cubed
1 large tomato, chopped
1 large garlic clove, chopped
1 tablespoon fresh rosemary, chopped
2 3.5 ounce (98g) chicken breast fillets
1/2 teaspoon paprika
1 teaspoon balsamic vinegar
DIRECTIONS
Drizzle the olive oil in a 4 quart (4L) slow cooker insert, then add the eggplant, zucchini, bell pepper, tomato, garlic and rosemary. Cover the pot and set to high; cook for 3 hours.
Sprinkle the chicken breast with paprika. Uncover the eggplant mixture and stir, then top with the chicken and replace the cover. Cook for 30 minutes.
Uncover and test the chicken with an instant-read thermometer, it is done when it has reached 160ºF. Remove the chicken breasts and place each on a plate. Stir the balsamic vinegar into the eggplant mixture, then serve each chicken breast with about 1 cup of eggplant mixture over the top.
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 236; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 63mg; Carbohydrate: 13g; Dietary Fiber: 6g; Sugar: 10g; Protein: 25g
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Chicken Ratatouille Inspired bake
CHICKEN RATATOUILLE-INSPIRED BAKE
Inspired by the classic ratatouille, this French-inspired stew is rich, comforting and full of flavour. We’ve added chicken for a tasty twist that the whole whānau can enjoy. Try pairing this ratatouille-inspired bake with some toasted baguette for dinner.
Serves: 4 Prep time: 10 minutes Cooking time: 50 minutes
Skill level: Easy As Dietary: DF
INGREDIENTS
8 skinless boneless chicken thighs
1 onion, sliced
1 large eggplant, diced
4 garlic cloves, minced
1 Tbsp fresh thyme leaves
2 cans (800g) of diced tomatoes
¼ cup fresh basil, roughly chopped
METHOD
Preheat your oven to 180ºC fan bake. Bring a drizzle of olive oil to medium-high heat in an oven-proof casserole dish.
Using a paper towel, pat the chicken dry and generously season with salt and pepper. Cook the chicken in batches for a few minutes on each side or until golden brown. Remove from the pan and set aside.
Add a generous drizzle of olive oil to the same pan along with the onion, eggplant, garlic and thyme. Cook for 6-8 minutes or until the vegetables start to soften. Stir in the tomatoes, season with salt and pepper and cook for a further 5 minutes.
Nestle the chicken back into the dish, cover and place in the oven to bake for 10 minutes. Remove the lid and cook for a further 10-15 minutes or until cooked through.
Sprinkle fresh basil over the top to serve.
Top tip: Throw in two cups of diced courgette, capsicum or carrot into the mix along with the onion for added veggies.
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Chicken Tourlou | Greek Ratatouille With Chicken
Here's a beautifully simple one-pot recipe for chicken tourlou aka Greek ratatouille with chicken. From start to delicious finish this Greek recipe takes less than 1-1/2 hours and is super healthy. You can even eliminate the chicken for a vegan option or even swap out the veggies for what you prefer. Try it today, love it forever...
Recipe:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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RATATOUILLE & TAPENADE CHICKEN RECIPE - SORTED
Olives, parmesan, basil, tomato and Mediteranean vegetables... classic flavours that work so well together. Add that to some chicken with an olive tapenade, and you're on to a winner!
This colourful dish will excite your tastebuds and is surprisingly easy to make, cutting back on stacks of washing up.
Get the recipe at
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