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🍽️ Grilled chicken breast on creamy ratatouille

500 kcal · 30 min · 4 servings

Ingredients

• 600 g tomatoes (5 large tomatoes)
• 2 red bell peppers
• 2 yellow bell peppers
• 2 eggplants
• 2 zucchini
• 2 red onions
• 4 garlic cloves
• 4 tbsp olive oil
• 1 tbsp tomato paste (15 g)
• 2 sprigs thyme
• 2 sprigs rosemary
• 400 g strained tomatoes
• salt
• pepper
• 4 chicken breast fillets (approx. 150 g each)
• 1 tbsp dried herbs de Provence

Instructions

1. 1. Rinse the tomatoes under running water.
2. 2. Cut out the hard stem areas from the tomatoes.
3. 3. Pour boiling water over the tomatoes briefly.
4. 4. Remove the tomatoes from the hot water immediately and let them cool under cold water.
5. 5. Peel the loosened skin off the tomatoes.
6. 6. Remove the inside with the seeds.
7. 7. Cut the tomato flesh into small cubes.
8. 8. Wash all bell peppers thoroughly.
9. 9. Remove the core and seeds from the bell peppers.
10. 10. Cut the bell peppers into cubes.
11. 11. Wash the eggplants and the zucchini.
12. 12. Cut the eggplants and zucchini lengthwise into four strips.
13. 13. Cut the strips of eggplant and zucchini into cubes.
14. 14. Peel the onions.
15. 15. Cut the onions into coarse cubes.
16. 16. Peel the garlic cloves.
17. 17. Finely chop the garlic.
18. 18. Heat three tablespoons of oil in a large pan.
19. 19. Fry the eggplant cubes for four minutes until crispy over high heat.
20. 20. Add the bell pepper cubes, onions, and zucchini cubes to the pan.
21. 21. Cook the vegetables for two to three minutes over medium heat.
22. 22. Add the chopped garlic and tomato paste to the pan.
23. 23. Continue to roast the mixture for three minutes.
24. 24. Rinse the fresh herbs under running water.
25. 25. Add the tomato cubes, pureed tomatoes, and herbs to the pan.
26. 26. Season the sauce with salt and black pepper.
27. 27. Let the ratatouille simmer on low heat for ten to twelve minutes.
28. 28. Stir the sauce occasionally while cooking.
29. 29. Rinse the chicken breast fillets under cold water.
30. 30. Pat the fillets dry with a kitchen towel.
31. 31. Season the chicken breast with salt and pepper.
32. 32. Heat a grill pan and add the remaining oil.
33. 33. Grill the chicken breast for eight to ten minutes over medium heat.
34. 34. Turn the fillets once during grilling.
35. 35. Add half of the dried herbs to the ratatouille.
36. 36. Remove the sprigs of thyme and rosemary from the sauce.
37. 37. Taste the ratatouille again and adjust seasoning with salt and pepper.
38. 38. Slice the grilled chicken breast fillets.
39. 39. Place the chicken slices on top of the ratatouille.
40. 40. Sprinkle the dish with the remaining Provence herbs.

Nutrition per serving

• kcal: 500
• Protein: 60 g · Fett/Fat: 13 g · Carbs: 32 g