How To Make Rosemary Chicken with Oven-Roasted Ratatouille
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 onion, sliced
- 4 tomatoes, diced
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
-
Preheat your oven to 400°F (200°C).
-
In a small bowl, combine the olive oil, rosemary, garlic powder, salt, and black pepper. Rub the mixture onto the chicken breasts.
-
In a large baking dish, arrange the red bell pepper, yellow bell pepper, zucchini, eggplant, onion, and tomatoes.
-
Drizzle the vegetables with olive oil and balsamic vinegar. Season with salt and pepper.
-
Place the chicken breasts on top of the vegetables in the baking dish.
-
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
-
Serve the rosemary chicken with the oven-roasted ratatouille.
Nutrition
- Calories : 320kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 575mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 36g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
