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Grilled Chicken Ratatouille (Stage 2)
INGREDIENTS:
  • - 3 tablespoons extra-virgin olive oil
  • - 3 tablespoons chopped fresh basil
  • - 1 teaspoon dried marjoram
  • - 1 teaspoon salt
  • - Cooking spray
  • - 1 bell pepper, stemmed, seeded, and sliced lengthwise
  • - 1 small eggplant, sliced into ½ inch rounds
  • - 1 medium zucchini or yellow squash, halved lengthwise
  • - 4 plum tomatoes, halved lengthwise
  • - 1 medium red onion cut into ½ inch slices
  • - 1-lb boneless, skinless chicken breasts, trimmed of visible fat
  • - ½ teaspoon ground black pepper
  • - 1 tablespoon red wine vinegar or rice vinegar

1. Heat grill to medium-high heat.


2. Combine oil, basil, marjoram, and salt in a mixing bowl; reserve 1 tablespoon of mixture in a small dish; set aside.


3. Coat all vegetables with cooking spray (spray both sides); grill vegetables, turning once halfway through cooking until charred in spots.  Tomatoes and onion will take ~3 minutes, zucchini and eggplant ~4 minutes, and bell pepper ~ 5 minutes in total to cook until desired doneness.


4. Rub tablespoon on reserved oil/spice mixture onto chicken and sprinkle with black pepper.


5. Grill the chicken 4-5 minutes per side, until no longer pink in the center or until internal temperature reaches 160 degrees.


6. Transfer the grilled vegetables to a cutting board, slicing into 1” pieces; toss cut vegetables with oil/herb mixture.  Serve chicken and herbed vegetables together.

Prep Time 00:10; Cook Time 00:15; Total Time 00:25; Calories 325; Carbohydrates 7g; Fat 13g; Protein 36g; Serving Size 1; Sodium 687mg; Recipe Yield 4

Contributor  Adapted from eatingwell.com

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