Grilled Ratatouille with Chicken and Quinoa

Ingredients

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

small eggplants, chopped into 1-inch chunks

large zucchini, chopped into 1-inch chunks

large red bell pepper, chopped into 1-inch chunks

red onion, chopped into 1-inch chunks

8 tbsp

olive oil

large cloves fresh garlic, chopped

2 tbsp

fresh thyme, chopped

1/2 tsp

salt

1/4 tsp

black pepper

lemon, zested and juiced

2 tbsp

red wine vinegar

2 cups

cooked quinoa

1/2 cup

fresh parsley, chopped

Grilled Ratatouille with Chicken and Quinoa

make it in:

35MIN
25MIN

WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

Serves 6 | Prep Time: 15 Min | Cook Time: 20 Min

Nutritional Information

Serving Per Recipe: 6
Amount Per Serving
Calories 310
% Daily Value*
Total Fat 20g		31%
	Saturated Fat 2.5g	13%
Cholesterol 15mg		5%
Sodium 230mg		10%

Vitamin A 25%
Total Carbs 27g		9%
	Dietary Fiber 7g	28%
	Sugars 7g
Protein 10g
Vitamin C 100%
Calcium 6%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Ratatouille with Chicken and Quinoa

Ingredients

4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
2	small eggplants, chopped into 1-inch chunks
1	large zucchini, chopped into 1-inch chunks
1	large red bell pepper, chopped into 1-inch chunks
1	red onion, chopped into 1-inch chunks
8 tbsp	olive oil
4	large cloves fresh garlic, chopped
2 tbsp	fresh thyme, chopped
1/2 tsp	salt
1/4 tsp	black pepper
1	lemon, zested and juiced
2 tbsp	red wine vinegar
2 cups	cooked quinoa
1/2 cup	fresh parsley, chopped

Step one: Cook

Season chicken breasts with 1 tablespoon of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat a sauté or grill pan over medium-high heat. Cook the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board, let rest for 2 to 3 minutes and then cube into bite-sized pieces.

Step two: Toss and Grill

On a sheet tray or in a large bowl, combine the eggplant, zucchini, red bell pepper and red onion. Toss with 4 tablespoons of olive oil, garlic, thyme and the remaining salt and black pepper. Heat the same grill or sauté pan over medium-high heat. Cook the vegetables until slightly charred and cooked through, about 7 to 10 minutes. Remove from heat

Step three: Whisk

Whisk together the remaining 3 tablespoons of olive oil, lemon zest and juice, and red wine vinegar.

Step four: Toss and Serve

In a large bowl, combine the cooked quinoa with the grilled chicken and vegetables. Drizzle with the dressing and toss to combine. Garnish with chopped parsley. Serve warm or at room temperature.

TIP: Using a sheet tray is a great way to season a large amount of vegetables. It makes it easy to toss the vegetables and coat them evenly with the olive oil and seasonings.