Chicken Ratatouille
Ingredients
Chicken Ratatouille
Sauce
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 375° F.
In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
Slice eggplant and zucchini in ¼” slices and onion and pepper in large slices uniform in size to each other, setting aside for layering.
In a small skillet, heat olive oil at medium-high heat. Add chicken thighs and sear for 5 minutes on each side. Place each seared chicken thigh into the middle of individual baking dishes and layer sliced vegetables around the outside of the baking dish, rotating vegetables for colour. If preferred, you can assemble in a larger baking dish to serve a meal for two in one dish.
Sprinkle garlic and sundried tomatoes over the top evenly before pouring the sauce in equal amounts over the top of the vegetables.
Place into the oven for 35 minutes uncovered, browning the top slightly before removing. Serve warm.
Nutrition Info
| Per serving | Amount |
|---|---|
| Calories | 392 |
| Protein | 18.5 g |
| Fat | 18 g |
| Saturated Fat | 3.5 g |
| Carbohydrate | 45.5 g |
| Fibre | 14 g |
| Sugar | 25 g |
| Cholesterol | 57 mg |
| Sodium | 1051 mg |
| Per serving | % Daily Value |
|---|---|
| Calcium | 13 |
| Iron | 26 |
| Vitamin A | 10 |
| Vitamin C | 386 |
