Serving size

1 person 2 people 4 people

Ingredients

1 aubergine (use half)
110g baby tomatoes (use half)
1 tbsp aged balsamic vinegar (use half) (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
200g passata (use half)

(tomatoes, salt, citric acid)
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
11g chicken stock powder (use half)

(Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
1 onion (use half)
150g diced British Free Range chicken breast
1 courgette (use half)
3 garlic clove
80g quinoa (use half)

(quinoa (100%))
1 handful of fresh flat-leaf parsley (use half)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	548Kcal
	330kJ	2291kJ
Fat	2.4g	16g
of which saturates	0.5g	3.2g
Carbohydrates	7g	48g
of which sugars	2.9g	20g
Protein	7.7g	54g
Salt	0.26g	1.8g
Fibre	1.7g	12g

Ingredients

1 tbsp aged balsamic vinegar (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
300g diced British Free Range chicken breast
1 onion
3 garlic clove
80g quinoa

(quinoa (100%))
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
11g chicken stock powder

(Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
200g passata

(tomatoes, salt, citric acid)
1 aubergine
1 handful of fresh flat-leaf parsley
110g baby tomatoes
1 courgette

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	539Kcal
	329kJ	2257kJ
Fat	2.4g	16g
of which saturates	0.5g	3.2g
Carbohydrates	7g	47g
of which sugars	2.9g	20g
Protein	7.7g	53g
Salt	0.27g	1.8g
Fibre	1.7g	12g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Vibrant Chicken Ratatouille with Quinoa

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Poultry

It's our take on a classic French dish - ratatouille. Juicy British chicken breast simmered with vibrant courgette, soft gooey aubergine and juicy tomatoes. On the side? Comforting quinoa, flecked with flat-leaf parsley, to soak up all the flavours.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas 7
Line a large baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a measuring jug & a sieve

Prep the veg

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Dice the aubergine and courgette into 2cm cubes. Finely slice the onion
Thinly slice the garlic. Halve the tomatoes. Finely chop the parsley

Get sizzlin' & cook the quinoa

Place the courgette and aubergine on the lined baking tray. Toss in 1 tsp oil then roast for 15-20 minutes
Heat the large frying pan with 1 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the onion, garlic, chicken and Italian herbs. Cook for 4 mins, until the chicken is golden

Ratatouille time

Add the tomatoes, passata, stock and 200ml water (100ml for 1 person) to the pan
Simmer for 12 mins, until the chicken is cooked through
In the final minute, stir through the balsamic vinegar and roast veg. Season with salt and pepper

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Mix half the parsley through the quinoa
Serve the chicken ratatouille with the herbed quinoa and garnish with the remaining parsley