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Rosemary Chicken With Oven Roasted Ratatouille

Rosemary Chicken With Oven Roasted Ratatouille
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Servings Prep Time
6 serves 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 serves 20 minutes
Cook Time
40 minutes
Rosemary Chicken With Oven Roasted Ratatouille
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
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This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Servings Prep Time
6 serves 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 serves 20 minutes
Cook Time
40 minutes
Ingredients
Servings: serves Units:
Instructions
  1. Heat oven to 180C.
  2. In a large roasting tin, toss together the eggplant, zucchini and capsicum with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning.
  3. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
  4. Mix remaining rosemary, garlic and oil together.
  5. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
  6. After the vegetables have cooked for 20 mins, add the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables
  7. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, or until the chicken is cooked through and the vegetables are lightly caramelised.
  8. Serve warm
Nutrition Information
Nutrition Facts
Rosemary Chicken With Oven Roasted Ratatouille
Amount Per Serving
Calories 411 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 138mg 46%
Sodium 662mg 28%
Potassium 704mg 20%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 51g 102%
Vitamin A 14%
Vitamin C 54%
Calcium 4%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
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