
By SW Sarah
Rosemary chicken with oven-roasted ratatouille
3 steps
Prep:15minCook:40min
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Updated at: Thu, 17 Aug 2023 05:09:03 GMT
Nutrition balance score
Great
Glycemic Index
23
Low
Glycemic Load
4
Low
Nutrition per serving
Calories404.6 kcal (20%)
Total Fat16.7 g (24%)
Carbs15.9 g (6%)
Sugars9.6 g (11%)
Protein48.3 g (97%)
Sodium105 mg (5%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Step 2
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
Step 3
After the veg has cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
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