Meditteranean-Rubbed Chicken with Spring Ratatouille

By KimChi381

Ingredients

• 5 garlic cloves, minced and divided
• 4 skinless, chicken breasts, halved
• 1 tbsp (15mL) paprika
• 3 tbsp (45mL) olive oil, divided
• 4 cups eggplant, cut into 1 inch pieces, soaked in cold water 5 min
• 1 cup (250mL) green and yellow zucchini, cut into rounds
• 1 large onion, sliced
• 1 orange bell pepper, cut into 1 inch pieces
• 1.5 cups (375mL) diced plum tomatoes
• 1/2 tsp (2mL) salt
• 3 tbsp (45mL) fresh oregano, roughly chopped, divided
• 2 sprigs fresh rosemary, torn into pieces
• 3/4 cup (175mL) frozen petite peas

Details

Servings 4
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

1. Preheat broiler. Spread 1 tbsp (15mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1tbsp (15mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish and broil in oven for 6 to 8 min or until cooked through.

2. Meanwhile, in a large skillet, heat 1 tbsp (15mL) olive oil over medium heat. Add teh eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.

3. Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, slat, 2 tbsp (30mL) of oregano and the rosemary. Cook for 15 to 18 mins.

4. Stir in the peas and reserved eggplant and zuccini mixture. Cook for 3 min. Serve warm and sprinkle with remaining oregano.