Mediterranean-Rubbed Chicken With Spring Ratatouille

By EdieK

1/4 of the recipe
Energy:
500 Calories
Protein:
72 g
Fat:
13 g
Carbohydrates:
24 g
Sodium:
480 mg
Cholesterol:
165 g
Fibre:
5 g

Ingredients

• 5 cloves
• garlic, minced and divided
• 4 4
• Sensations by Compliments Skinless Chicken Breasts, halved
• 1 tbsp
• paprika
• 15 mL
• 4 cups
• eggplant, cut into 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
• 1 L
• 1 cup
• green and yellow zucchini, cut into rounds
• 250 mL
• 1 1
• large onion, sliced
• 1 1
• orange bell pepper, cut into 1-in. (2.5 cm) pieces
• 1 1/2 cups
• Compliments Organic Diced Plum Tomatoes
• 375 mL
• 1/2 tsp
• salt
• 2 mL
• 3 tbsp
• fresh Compliments Oregano, roughly chopped, divided
• 45 mL
• 2 sprigs
• fresh Compliments Rosemary, torn into pieces
• 3/4 cup
• frozen Compliments Petite Peas
• 175 mL

Details

Servings 4
Adapted from compliments.ca

Preparation

Step 1

1. Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish and broil for 6 to 8 min., or until cooked through.
2. Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the 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, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.
4. Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkle with remaining oregano.