Grilled Chicken Ratatouille

11 Reviews
From: EatingWell Magazine July/August 2008

We gave this classic Provençal 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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  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.
  4. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
  5. 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.
  6. 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.
  • Note: It's difficult to find an individual chicken 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
  • DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition information

  • Serving size: 3 oz. chicken & about 12/3 cup vegetables
  • Per serving: 340 calories; 15 g fat(2 g sat); 6 g fiber; 17 g carbohydrates; 35 g protein; 85 mcg folate; 103 mg cholesterol; 9 g sugars; 0 g added sugars; 1731 IU vitamin A; 61 mg vitamin C; 49 mg calcium; 2 mg iron; 657 mg sodium; 1175 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 4 lean meat, 2 fat

Reviews 11

July 09, 2012
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By: EatingWell User
It rocked! I substituted chili pepper since I didn't have green pepper and used greek oregano from my garden to go with the basil from my garden. I will make this again in a heartbeat! Easy, quick for one person or many I would think. And really you can be creative with veggies and spices for your tastes. Pros: Easy and tasty Cons: Can't think of any
July 05, 2012
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By: newkanuck
Simple and delicious So easy! I did make a few substitutions only because I didn't have some of the ingredients on hand. I didn't have fresh majoram, dry was fine. I didn't have eggplant but I had some mushrooms. I didn't have plum tomatoes so used grape tomatoes. Anyhow, it was delicious and quick! Pros: easy
January 11, 2012
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By: EatingWell User
Good boiled in the oven, too. The time listed, is the time it actually took me to make this recipe, including polenta. I grated a little bit of parmesan cheese on top, and I had to use my oven's broiler since it is winter in Alaska. I will definitely make this again - it is very tasty! Pros: Easy, Tasty, Healthy
August 14, 2010
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By: Janev
but how much marjoram?
May 11, 2010
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By: EatingWell User
This recipe is so good that I called my ex-girlfriend and asked her to email it to me 6 months after we stopped dating. Thanks Erin!!! Brian Miller, Chalmette, LA
September 25, 2009
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By: EatingWell User
This was amazingly delicious and sooo easy! I will make this many many times over. Sarah, Palo Alto, CA
September 25, 2009
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By: EatingWell User
I am not a ratatouille fan and so when my husband picked this out, I was not sure I would like it. It was very very good; flavorful and delicious. The roasting of the vegetables brings a different texture and flavor to the plate. Very good, Palmer, MA
September 25, 2009
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By: EatingWell User
Loved this recipe. Cant wait to serve it to the entire family. Erin McMahon, Chalmette, LA
September 25, 2009
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By: EatingWell User
Yum. This is a keeper and lovely with polenta. Donna, Atlanta, GA