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Vibrant Chicken Ratatouille with Herby Quinoa
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.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g quinoa (quinoa (100%))
- 600g diced British Free Range chicken breast
- 5 garlic clove
- 400g passata (tomatoes, salt, citric acid)
- 2 courgette
- 1 handful of fresh flat-leaf parsley
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 aubergine
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 200g baby tomatoes
- 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.)
- 2 onion
Nutritional Information
Calories: 494
Protein: 49g
Carbs: 45g
Fat: 14g
Vibrant Chicken Ratatouille with Herby Quinoa
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.
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Cooking Instructions
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 sieve, a measuring jug & a large frying pan
Prep the veg and boil the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, dice the aubergines and courgettes into 2cm cubes. Cut one onion into 8 wedges. Finely slice the other onion
- Thinly slice the garlic. Halve the tomatoes. Finely chop the parsley
Build the dish
- Place the courgette, aubergine and onion wedges 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. Once hot, add the sliced onion and chicken. Cook for 5-6 mins, until softened and browned. Season with salt and pepper
- Add the garlic and balsamic vinegar. Cook until evaporated, 1 min
Ratatouille time
- Add the tomatoes, passata, Italian herbs, stock and 300ml water to the pan. Cook for 13 mins, until the chicken is cooked through
- In the final minute, stir through the roasted veg. Taste and season if needed
Last bits & 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
- Stir half into the parsley through the quinoa
- Serve the chicken ratatouille with the herby quinoa and garnish with the remaining parsley
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