Ratatouille with Grilled Chicken Breast
Ratatouille with grilled chicken breast - This is what summer tastes like!
Healthy, because
Even smarter
Nutritional values
Abundant terpenes from Eggplant can slow down the aging process of our cells. Niacin from Chicken promotes metabolism and is important for the formation of necessary messenger substances in the brain.
Are you on a vegetarian diet? No problem: Instead of chicken meat, feta baked in the oven is also perfect for ratatouille. For a vegan version, tofu or tempeh are suitable.
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 316 mg | (333 %) | ||
| Potassium | 2,907 mg | (73 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 186 mg | (62 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 22 ozs Tomatoes (5 large tomatoes)
- 2 red Bell pepper
- 2 yellow Bell pepper
- 2 Eggplant
- 2 Zucchini
- 2 red onions
- 4 garlic cloves
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 sprigs thyme
- 2 sprigs rosemary
- 14 ozs strained tomato
- salt
- peppers
- 4 Chicken breasts (approx 6 oz)
- 1 Tbsp dried herbes de Provence
Preparation steps
Clean tomatoes, wash, cut out stalks, scald tomatoes with hot water. Rinse, skin, remove seeds and dice flesh.
Clean all peppers, wash, remove core and cut peppers into cubes. Clean, wash, quarter lengthwise and dice eggplants and zucchini. Peel and roughly dice onions. Peel and chop garlic.
Heat 3 tablespoons of oil in a frying pan. Fry eggplant in it for 4 minutes over high heat until crispy. Add peppers, onions and zucchini and fry for 2-3 minutes over medium heat. Add garlic and tomato paste and fry for 3 minutes. Along the way, wash fresh herbs. Add diced tomatoes, strained tomatoes and herbs, salt and pepper and simmer everything on low heat for 10-12 minutes, stirring occasionally.
Meanwhile, rinse chicken breasts, pat dry and season with salt and pepper. Grill in a hot grill pan with remaining oil, turning over medium heat, for 8-10 minutes. Add half of the dried herbs to the ratatouille, remove thyme and rosemary sprigs.
Season everything again, cut chicken breast fillets into tranches, arrange on the ratatouille and sprinkle with remaining Provence herbs.
