By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 4

Yield: 4 servings

Total Time: 45 minutes

Prep Time: 45 minutes

Recipe Description:

We gave this classic Provenηal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with: Polenta and a glass of Pinot Noir.

Recipe Ingredients:

1. 3 tablespoons extra-virgin olive oil
2. 3 tablespoons chopped fresh basil
3. 1 tablespoon chopped fresh marjoram
4. 1 teaspoon salt
5. Canola or olive oil cooking spray
6. 1 red bell pepper, halved lengthwise, stemmed and seeded
7. 1 small eggplant, cut into 1/2-inch-thick rounds
8. 1 medium zucchini, halved lengthwise
9. 4 plum tomatoes, halved lengthwise
10. 1 medium red onion, cut into 1/2-inch-thick rounds
11. 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
12. 1/4 teaspoon freshly ground pepper
13. 1 tablespoon red-wine vinegar

Recipe Steps:

1. Preheat grill to medium-high.
2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft, and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.

Recipe Tips & Notes:

1. Note: Portioning chicken breast: It’s difficult to find an individual breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Recipe Nutrition:

Per serving: 324 calories; 13 g fat (2 g saturated fat, 9g mono unsaturated fat); 82 mg cholesterol; 16 g carbohydrates; 36 g protein; 7 g fiber; 687 mg sodium; 1063 mg potassium

Nutrtion Bonus: Vitamin C (100% daily value), Vitamin A (35% dv), Potassium (30% dv), Folate & Magnesium (20% dv).

Exchanges: 3 vegetable, 4 lean meat, 2 fat

Carbohydrate Servings: 1/2

Recipe Categories:

Course(s)

Dinner

Lunch

Cuisine(s)

American

French

Degree of Difficulty

Easy

Special Health Consideration(s)

Low Calorie

Low Carb

High Fiber

Low Sat Fat

High Potassium

Heart Healthy

Healthy Weight

Seasons & Occassions

Summer

Fall

Main Ingredient(s)

Poultry

Chicken

Technique(s)

Grill

Quick

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.