Mediterranean-Rubbed Chicken with Spring Ratatouille
garlic, minced and divided
skinless chicken breasts, halved
chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min.
green and yellow zucchini, cut into rounds
large onion, sliced
orange bell pepper, cut into 1-in. (2.5 cm) pieces
1 1/2 cups
diced plum tomatoes
fresh oregano, roughly chopped, divided
fresh rosemary, torn into pieces
frozen petite peas
Preheat broiler. Spread 1 tbsp (15 mL) garlic on chicken. Sprinkle with paprika and pat to stick. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add chicken and cook until browned on both sides, 1 to 2 min. Transfer to baking dish, place on middle rack of oven, and broil for 6 to 8 min., or until cooked through.
Meanwhile, in a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add the eggplant and cook until soft, about 3 min. Add the zucchini and cook for another 5 min. Set mixture aside in a bowl.
Add the remaining olive oil to the skillet and cook the remaining garlic, onion and pepper on medium heat until tender, 8 to 10 min. Add the tomatoes, salt, 2 tbsp (30 mL) of oregano and the rosemary. Cook for 15 to 18 min.
Stir in the peas and reserved eggplant and zucchini mixture. Cook for 3 min. Serve warm and sprinkled with remaining oregano, alongside the chicken.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy