I was inspired to make ratatouille after my trip to Paris this summer. I had it for the first time ever there, and it was delicious! I wanted to make this as healthy as possible, so I search weightwatchers.com for inspiration. (I calculated my version to be about 5 points per serving.) I also wanted to include a protein since I was serving it as a main dish and not as a side. I went with chicken breast.
Start with the chicken…
- Season one package of chicken breasts with s&p and herbs de provence. (Herbs de provence is a great mix of thyme, basil, savory, fennel seeds, and lavender flowers. It’s really fragrant and adds something different to the dish.)
- Heat 1 teaspoon EVOO in a skillet over medium-high heat.
- Once the oil is heated through, add the chicken. (Add it in batches if necessary…you don’t want to overcrowd the skillet!)
- Sauté until golden, about 4 minutes per side.
- Remove the chicken from the skillet and set aside.
While the chicken is cooking, prep the vegetables…
- Dice 1 medium red onion and about 4 cloves of garlic.
- Chop up 1 eggplant, 2 zucchini, and 1 green pepper
- Open 1 large can of tomatoes and cut them into pieces. (Save the juice!)
Once the chicken is out of the skillet, cook up the vegetables…
- Lower the heat to medium.
- Add 1 more teaspoon of EVOO to the hot skillet.
- Add the onion and garlic.
- Sauté until tender, stirring often (about 5 minutes).
- Add the eggplant, zucchini, pepper, and tomatoes.
- Season with 2 teaspoons oregano, 3/4 teaspoon salt, 1 teaspoon sugar, some more herbs de provence.
- Add 1/2 cup of white wine and the juice from the tomatoes.
- Stir to combine.
- Bring to a boil.
- Cover, reduce the heat, and simmer for about 30 minutes.
- Slice the chicken.
- Slice up some fresh basil.
After 30 minutes has passed…it should look something like this:
- Add the chicken back to the skillet.
- Stir in the basil.
- Stir in about 1/2 cup grated parmesan cheese.
Remove from the heat and enjoy! (You may want to serve it with some crusty bread to sop up the sauce!)
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