Grilled Chicken and Ratatouille

Grilled Chicken and Ratatouille
Grilled Chicken and Ratatouille is a gluten free, dairy free, and primal main course. This recipe serves 6. One portion of this dish contains approximately 50g of protein, 11g of fat, and a total of 342 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up basil, wine vinegar, onion, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Prepare barbecue (medium-high heat).
2
Place first 5 ingredients in large bowl.
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3
Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables.
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Salt And PepperSalt And Pepper
VegetableVegetable
PeppersPeppers
Cooking OilCooking Oil
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GrillGrill
4
Transfer to cutting board.
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Cutting BoardCutting Board
5
Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl.
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Chicken BreastChicken Breast
Cooking OilCooking Oil
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6
Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
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GrillGrill
7
Let stand 5 minutes.
8
Meanwhile, coarsely chop vegetables and transfer to another large bowl.
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9
Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
VinegarVinegar
BasilBasil
10
Nutrition Data
11
See Nutrition Data's analysis of this recipe ›
DifficultyMedium
Ready In35 m.
Servings6
Health Score42
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