Mediterranean Spicy Chicken and Spring Ratatouille
Spicy Mediterranean style chicken!
Ingredients
| Roasted garlic paste | 3 Tablespoon | |
| Rosemary sprigs | 2 Medium , torn into pieces | |
| Fresh oregano | 3 Tablespoon , roughly chopped, divided | |
| Salt | 1/2 Teaspoon | |
| Plum tomatoes | 1 1/2 Cup (24 tbs) , diced | |
| Orange bell pepper | 1 Cup (16 tbs) , cut into 1 inch pieces | |
| Onion | 1 Large , sliced | |
| Green zucchini | 1 Cup (16 tbs) , cut into rounds | |
| Eggplant | 4 Cup (64 tbs) , cut into 1 inch pieces | |
| Olive oil | 3 Tablespoon , divided | |
| Paprika | 1 Tablespoon | |
| Chicken breast | 4 Medium , skinless, halved | |
| Peas | 3/4 Cup (12 tbs) , frozen |
Directions
GETTING READY
1) Preheat the broiler.
2) Spread 1 tablespoon garlic paste on chicken breasts, sprinkle with paprika and pat to stick.
MAKING
3) In a large skillet, heat 1 tablespoon oil over medium heat. Cook the chicken breasts for 1 to 2 minutes, until browned on both sides.
4) Transfer to a baking dish and broil in the oven for 4 to 8 minutes or until cooked through.
5) In the same skillet, heat 1 tablespoon olive oil over a medium heat. Add the eggplant and cook for about 3 minutes until soft.
6) Then add the zucchini and cook for another 5 minutes. Set the mixture aside in a bowl.
7) Add the remaining olive oil into the skillet and cook the remaining garlic paste, onion and pepper on medium heat for 8 to 10 minutes until tender.
8) Add the tomatoes, salt and 2 tablspoons of the oregano and rosemary, cook for 15 to 18 minutes.
9) Stir in the peas and reserved eggplant and zucchini mixture, cook for 3 minutes.
SERVING
10) Sprinkle with oregano and serve warm.
Recipe Summary
Nutrition Facts
Serving size
Calories 358Calories from Fat 124
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 394 mg16.42%
Total Carbohydrates 28 g9.3%
Dietary Fiber 9 g36%
Sugars 9 g
Protein 32 g64%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
