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Grilled Ratatouille with Chicken and Quinoa

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PREP TIME: 15min COOK TIME: 20min
Serves 6

Prep/Cook
PREP TIME: 15min COOK TIME: 20min
Serves
Serves 6

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

Ingredients Ingredients

Ingredients

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 cupscooked quinoa

1/2 cupfresh parsley, chopped


Step 1

Step 1

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 1
Step 2

Step 2

Step 2

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 3

Step 3

Whisk

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

Step 3
Step 4

Step 4

Step 4

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 TIP

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 Ta Da

Grilled Ratatouille with Chicken and Quinoa

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Rated 5/5 based on 6 customer reviews
Chicken and quinoa combine with grilled ratatouille for a complete meal. Cherry tomatoes, eggplant, zucchini, and red bell peppers add nutrition and color. Serves 6 https://www.perdue.com/recipeimages/grilled_ratatouille_chicken_quinoa_thumbnail.jpg https://www.perdue.com/recipeimages/grilled_ratatouille_chicken_quinoa_thumbnail.jpg
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