Ratatouille Chicken

Health Staff
Updated
For a quick dinner in just over 30 minutes, try this summer-ready ratatouille with juicy tomatoes, zucchini, eggplant, and bell peppers.

Yields: Serves: 4

Prep Time time: 15 minutes

Cook Time time: 16 minutes

Ingredients

  • 2 plum tomatoes, halved

  • 2 small zucchini, halved lengthwise and sliced into 3/4-inch pieces

  • 1 small eggplant, quartered lengthwise and sliced into 3/4-inch pieces

  • 1 medium red bell pepper, seeded and cut into 2-inch strips

  • 1 clove garlic, sliced

  • 2 sprigs fresh thyme

  • 1/2 coriander seeds, crushed

  • 1/4 crushed red pepper flakes, optional

  • 3 olive oil

  • Kosher salt and pepper

  • 4 bone-in chicken thighs (about 1 1/2 lb. total), skin removed

  • 1 18-oz. package prepared polenta, sliced into 1 1/2- to 2-inch rounds

Nutrition

calories 443

fat 18g

saturated fat 3g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 38g

carbohydrate 31g

fiber 9g

cholesterol 162mg

iron 3mg

sodium 746mg

calcium 48mg

Directions

  1. Season chicken with 1/4 tsp. each salt and pepper. Toss with 1 Tbsp. oil. Brush polenta with remaining 1 Tbsp. oil.