- 4
Ingredients
- FOR THE RATATOUILLE:
- Juice 1/2 lemon
- 1/4 c olive oil
- Kosher salt and fresh ground black pepper, to taste
- 1 clove garlic, minced
- 1 3-oz boneless, chicken breast
- 1 T olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 large purple eggplant, peeled and cut into 1/4-inch dice
- 2 small zucchini, cut into 1/4-inch dice
- 1 medium to large bell pepper, cut into 1/4-inch dice
- 4 Roma tomatoes,cut into 1/4-inch dice
- Kosher salt and fresh ground black pepper, to taste
- 1/2 c organic white wine
- 1 to 2 t white wine vinegar
- 1/4 c flat-leaf parsley, chopped
Preparation
Step 1
1. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic. Place chicken breasts into a small baking dish or large zip-top bag. Add lemon mixture and coat the chicken thoroughly. Store chicken in fridge.
2. Preheat the grill on high for direct heat.
3. To make the ratatouille: In a large pan, heat olive oil over medium heat. Add garlic and onion and saute until onion starts to soften, about 1 to 2 minutes. Add eggplant, zucchini, bell pepper and tomatoes. Stir to combine. Season with salt and pepper. Cover the pan with a lid and let cook for about 20 minutes, stirring frequently.
4. Remove chicken from marinade; discard marinade. Place chicken on the grill and grill for about 3 to 5 minutes per side or until done. Remove from grill.
5. To finish the ratatouille, add the white wine and stir to combine. Let the wine cook off, gently scraping the pan to deglaze it. Taste and adjust the seasoning by adding salt and pepper to taste. Add 1 or 2 t white wine vinegar. Add parsley and give it a final stir. Spoon the ratatouille onto four platters. Add chicken breasts and serve.