Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Mediterranean ratatouille with tender chicken and rice
 
 
4 ServingsPTM30 min

Mediterranean ratatouille with tender chicken and rice


Recipe from the Box with rice, cereals, eggplant, zucchini, onions, Italian spice mix, garlic, chicken breast and tomato.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Bring a generous pot of water to the boil. Add the rice with salt, if necessary, and cook for 10 minutes.
  2. Turn off the heat, drain and leave with the lid on the pan for 15 minutes.
  3. Meanwhile, wash the aubergine and courgettes, halve in length and cut into 1 cm slices. Keep the vegetables apart.
  4. Clean the onions and garlic and cut the onions in half rings. Slice the garlic and the sage from the spice mix.
  5. Halve the chicken fillet lengthwise.
  6. Heat the oil in the large frying pan and fry the chicken in 2 min. On medium heat until golden brown. Turn halfway. Take the chicken out of the pan.
  7. Heat the oil in the same pan and add the eggplant, onion and garlic. Bake on high heat 2 min.
  8. Add the zucchini, sage, the whole sprigs of rosemary and thyme from the spice mix and fry for 4 minutes on a high heat.
  9. Add the chicken and tomato cubes and simmer for 5 minutes on low heat with the lid on the pan.
  10. Remove the sprigs of rosemary and thyme and season with pepper and salt.
  11. Ris the leaves of the oregano sprigs from the spice mix and garnish the ratatouille. Serve with the rice next to it.


Nutrition

570Calories
Sodium4% DV95mg
Fat25% DV16g
Protein72% DV36g
Carbs22% DV65g
Fiber44% DV11g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading