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
Prepare barbecue (medium-high heat).
Place first 5 ingredients in large bowl.
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.
Transfer to cutting board.
Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl.
Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side.
Meanwhile, coarsely chop vegetables and transfer to another large bowl.
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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