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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.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Add the rice with salt, if necessary, and cook for 10 minutes.
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Turn off the heat, drain and leave with the lid on the pan for 15 minutes.
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Meanwhile, wash the aubergine and courgettes, halve in length and cut into 1 cm slices. Keep the vegetables apart.
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Clean the onions and garlic and cut the onions in half rings. Slice the garlic and the sage from the spice mix.
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Halve the chicken fillet lengthwise.
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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.
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Heat the oil in the same pan and add the eggplant, onion and garlic. Bake on high heat 2 min.
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Add the zucchini, sage, the whole sprigs of rosemary and thyme from the spice mix and fry for 4 minutes on a high heat.
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Add the chicken and tomato cubes and simmer for 5 minutes on low heat with the lid on the pan.
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Remove the sprigs of rosemary and thyme and season with pepper and salt.
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Ris the leaves of the oregano sprigs from the spice mix and garnish the ratatouille. Serve with the rice next to it.
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Nutrition
570Calories
Sodium4% DV95mg
Fat25% DV16g
Protein72% DV36g
Carbs22% DV65g
Fiber44% DV11g
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