Meditteranean-Rubbed Chicken with Spring Ratatouille

This is another recipe I got from the Inspire magazine at my grocery store.

  • 5 garlic cloves, minced (we just used garlic powder to taste), divided
  • 4 skinless chicken breasts
  • 1 tablespoon paprika
  • 3 tablespoons olive oil, divided
  • 4 cups eggplant, cut into small pieces and soaked in cold water 5 min
  • 1 cup zucchini, cut into rounds
  • 1 large onion, sliced
  • 1 orange bell pepper, cut into small pieces (omitted because I don’t like peppers)
  • 1 1/2 cup diced plum tomatoes
  • 1/2 teaspoon salt
  • 3 tablespoons oregano
  • 2 sprigs rosemary, torn into pieces (we just sprinkled some dry rosemary)
  • 3/4 cup peas (we used 1 small can)

1. Preheat oven’s broiler. Spread 1 tablespoon 1 garlic and the paprika on chicken. In a large skilled, heat 1 tablespoon of the olive oil and brown chicken on both sides, 1 to 2 min.  Transfer to baking dish and broil until cooked through, 6 to 8 min (I am not sure if  it was because our pieces were a little large, but our chicken took double this to cook. We turned them at the half-way point).

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add eggplant and cook until soft,3 min.  And zucchini and cook another 5 min. Set aside.

3. Heat remaining 1 tablespoon of olive oil in a skillet over medium heat and cook onion, pepper and garlic (the magazine said to use 1 tablespoon of the garlic on the chicken and to use whatever is left here. We just did to taste), 8 to 10. Add tomatoes, salt, oregano and rosemary. Cook 15 to 18 min.

4. Stir in peas and eggplant mixture. Cook 3 more min. Serve vegetables with chicken.

Verdict: I found this recipe a little complicated. The chicken was dry. And we didn’t get the sauce like there was in the picture, because the cooking process kind of reduced it.


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