Lemon Chicken Breast with Ratatouille

Preheat the oven to 200°C (approximately 390°F). For the ratatouille: Meanwhile, rinse the vegetables for the ratatouille. Cut the eggplant, zucchini and bell pepper into cubes. Blanch the tomatoes in a pot of boiling water for 10 seconds, Drain, peel, halve and remove the seeds and finely chop. The garlic and the onions peel, halve and finely dice. Cook the rice according to package directions. Lift the chicken breasts from the marinade, reserve the marinade and season the chicken with salt and pepper. Place in a baking dish, drizzle with oil. Bake until the chicken is cooked through, about 30 minutes, basting with the marinade halfway through the cooking time.  Rinse dry and cut the lemons into eighths. Drain the olives and cut into quarters. Add the lemons and olives to the baking dish halfway through the cooking time. Heat the butter spread in a pan and sauté the onions and garlic unitl translucent, add the remaining ingredients except the peppers and simmer for about 10 minutes, then add the peppers. Season with salt and pepper. Serve chicken breasts with vegetables, olives, lemons and rice.