Chicken Ratatouille with Gnocchi
Chicken ratatouille with gnocchi - Fitness food with Italian flair! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This chicken ratatouille with gnocchi provides plenty of high-quality protein.
Prefer vegetarian? You can replace the chicken breast fillet with tofu. Simply dice, sauté with the onion and follow the further preparation steps. If you like, you can crumble feta over the ratatouille as well.
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,872 mg | (47 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 Red onion
- 2 garlic cloves
- 10 ozs Chicken breasts
- 1 yellow Bell pepper
- 1 Eggplant
- 1 Zucchini
- 2 Tbsps olive oil
- 1 Tbsp butter
- 10 ozs Gnocchi (finished product, refrigerated shelf)
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 Tbsps Tomato paste
- 14 ozs chunky Tomatoes (can)
- salt
- peppers
Kitchen utensils
Preparation steps
Peel and finely chop the onion and garlic. Wash the chicken breast fillet, dab dry and chop finely. Wash peppers, eggplant and zucchini and cut everything into bite-sized pieces.
Heat olive oil in a pan. Add onion and chicken and fry for 2 minutes. Add garlic, paprika, eggplant and zucchini and fry everything over medium heat for 5-6 minutes.
Meanwhile heat butter in another pan. Add gnocchi and brown over medium heat, turning occasionally.
Wash herbs, shake dry and chop leaves finely. Add herbs, tomato paste and chunky tomatoes to the chicken ratatouille and simmer open for another 5 minutes.
Season the chicken ratatouille with salt and pepper and serve with the gnocchi.
