Healthy Eating in June – Grilled Chicken Ratatouille

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Olive oil cooking spray
  • 1 red bell pepper, halved lengthwise,stemmed and seeded
  • 1 small eggplant, cut into ½-inch-thick rounds
  • 1 medium zucchini, halved lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 1 medium red onion, cut into ½-inch-thick rounds
  • 4 boneless, skinless chicken breasts (about 1 ¼ pounds)
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon red-wine vinegar


Preparation – 45 minutes active and ready in 45 minutes

  • Pre-heat grill to medium-high.
  • Combine oil, basil, marjoram, and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
  • Coat both sides of bell pepper, eggplant, zucchini, tomato, and onion pieces with cooking spray. Grill 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.
  • As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
  • 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; 4-5 minutes per side.
  • Meanwhile, transfer the grilled vegetables to a cutting board and chip into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture.
  • Serve the grilled chicken with the ratatouille.


Nutritional facts per serving:

(Makes 4 servings)

340 calories
17 grams of carbs
103 milligrams of cholesterol
15 grams of total fat
9 gram of sugar
35 grams of protein
657 milligrams of sodium
6 grams of fiber

Click here to download this recipe as a pdf.


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