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Ratatouille with Chicken Breast

By chef Alexandre Marchetti

Enjoy a rich mixture of onions, eggplant, zucchini and red bell pepper, cooked in a flavorful tomato paste sauce, complemented by juicy chicken breasts and the fresh aroma of basil. Everything is served with a drizzle of olive oil that enhances the flavor of the vegetables. This recipe is a perfect combination of healthy ingredients and bold flavors. Enjoy it on its own or as a side dish to other meals to add variety to your menu.

29 min
Easy

7 min prep · 22 min cook

Ratatouille with Chicken Breast
330 kcal · per serving
Protein 40g Carbs 14g Fat 10g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 1 pcs
  • Eggplant / Aubergine 0.25 pcs
  • Zucchini 0.25 pcs
  • Bell Pepper 0.25 pcs
  • Onion 0.5 pcs
  • Tomato Paste 1 tbsp
  • Vegetable oil 0.5 tbsp
  • Basil 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 22 min cook

  1. Prepare the ingredients. This is what will be on the plate - prepare the ingredients ahead of time so the work flows smoothly.

  2. Sear the chicken. Prepare the chicken and heat a small amount of vegetable oil in a pan over medium heat. Add the chicken breast and sear it for about 4 minutes on each side to seal the meat. Season with salt and pepper, then remove the chicken from the pan and set aside.

  3. Cut the vegetables. Peel the red bell pepper and the onion and cut into thin strips.

  4. Prepare the eggplant. Wash the zucchini and slice into rounds. Halve the eggplant, place it flat-side down, cut lengthwise and then chop into pieces about 1 cm in size. Season with salt and pepper and set aside briefly.

  5. Sauté the eggplant. Add a little oil to the pan used for the chicken. First sauté the eggplant over medium heat for about 3 minutes, until it softens slightly and takes on color, then set it aside.

  6. Sauté the zucchini and pepper. Add the zucchini and pepper to the same pan and sauté for about 3 minutes, until the vegetables soften slightly, then set them aside as well.

  7. Sauté the onion. Finally add the onion to the pan and sauté for another approximately 3 minutes, until it softens and turns slightly pink.

  8. Combine the vegetables. Return all the sautéed vegetables to the pan, add the tomato paste and sauté everything together for 1-2 minutes to let the paste become fragrant. Salt and pepper to taste.

  9. Serve the vegetables. Divide the vegetables among plates and optionally garnish with torn basil.

  10. Finish with the chicken on top. Briefly reheat the chicken in the pan, slice it and place it on the plate with the vegetables. Serve immediately.

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