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Lemon-Marinated Chicken Breasts w/Eggplant Ratatouille
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: CE 3/10 P. 87
| 1/2 | lemon, (juice) |
| 1/4 c | olive oil |
| 1 clove | garlic, minced |
| 4 3-oz. | chicken breast |
| Ratatouille: | |
| 1 T | olive oil |
| 2 cloves | garlic, minced |
| 1 medium | onion, diced |
| 1 large | purple eggplant, peeled and diced |
| 2 small | zucchini, diced |
| 1 | bell pepper, diced |
| 4 | tomatoes,, (Roma), diced |
| 1/2 cup | white wine |
| 1 t | white wine vinegar |
| 1/4 c | flat-leaf parsley, chopped |
In sm bowl, whisk lemon juice, oil, garlic, salt & pepper. Marinate chicken in mixture and store in fridge. Preheat grill on high.
Ratatouille: In lg pan, heat oil over med heat. Saute garlic and onion until softened, 1-2 mins. Add other veggies. Season w/salt & pepper. Cover and let cook for 20 mins, stir occasionally.
Grill chicken for 3-5 mins until done; discard marinade.
Finish ratatouille--add wine and stir, letting wine cook-off; deglaze pan. Add salt & pepper. Add 1-2 t white wine vinegar. Add parsley.
Nutritional information: calories: 270; Fat: 10g; Sat: 1.5 g; Carb: 21g; Fiber: 8 g; Sugar: 10g; Prot: 21 g; Na: 180 mg; Chol: 45mg.
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