dish
Grilled Chicken Breasts with Ratatouille

4
Serves
253
Calories
16
Nutrients
17
Vitamins

Ingredients

1/2 tablespoon olive oil
1/2 cup onion chopped
1/2 cup finely chopped green or red pepper
1 small eggplant , cubed (about 1 cup)
1/2 small zucchini , cubed (about 1/2 cup)
1 clove garlic , crushed
1 sprig fresh oregano , or dash dried
1 cup chopped tomatoes with their juice, canned or fresh
2 teaspoons olive oil

Cooking Instructions

1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.

2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.

3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.

4. Add the tomatoes and simmer for 40 minutes, uncovered. Keep warm.

5. Preheat the grill.

6. Brush the chicken breasts with olive oil and season with salt and pepper.

7. Grill the chicken breasts untill cooked through, about 4 to 6 minutes per side, depending on the thickness of the breast.

8. Place 1 breast on each plate and serve with the ratatouille.

Serving Size: 1 breast with 1/2 cup ratatouille

Nutrition Information

Number of Servings: 4
Calories
253
Protein
57 g
Total Carbohydrate
13 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
7 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
137 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
66 %
Percent Calories from Carbohydrate
16 %
Percent Calories from Fat
19 %
Vitamin A
1626 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
28 mg
Vitamin B6
2 mg
Vitamin B12
1 mcg
Biotin
1 mcg
Vitamin C
52 mg
Vitamin D
28 IU
Folate
47 mcg
Vitamin E
2 IU
Vitamin K
5 mcg
Pantothenic Acid
2 mg
Calcium
64 mg
Iron
3 mg
Phosphorus
516 mg
Potassium
1099 mg
Sodium
384 mg
Zinc
2 mg