Perdue
Grilled Ratatouille with Chicken and Quinoa
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

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

Grilled Ratatouille with Chicken and Quinoa

Time make it in:

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

Serves 6 | Prep Time: | Cook Time:

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

  • Calories 310
  • Protein 10g
  • Sodium 230mg
  • Sat.Fat 2.5g
  • Sugar 7g

Grilled Ratatouille with Chicken and Quinoa

ingredients

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
ingredients

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.

ingredients

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

ingredients

Step three: Whisk

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

ingredients

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.

TA DA!

Grilled Ratatouille with Chicken and Quinoa

Add a Comment