Serves 6
35 min
Grilled Chicken and Ratatouille
Recipe GLPReb73a4970690fb
Succulent grilled chicken breasts paired with a vibrant medley of charred summer vegetables—zucchini, eggplant, bell pepper, onion, and tomato—finished with fresh basil and a bright splash of red wine vinegar. This elegant Mediterranean-inspired dish is naturally gluten-free and packed with lean protein.
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Ingredients
2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled and cut into ½-inch-wide wedges (root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced fresh basil
1½ teaspoons red wine vinegar
Salt and black pepper to taste
Directions
Preheat your grill to medium-high heat. In a large bowl, combine the zucchini, eggplant, bell pepper, onion wedges, and tomatoes. Drizzle with olive oil, then season generously with salt and pepper. Toss until all vegetables are evenly coated.
Place the vegetables on the grill and cook until tender with light charring: peppers for about 4 minutes, and zucchini, eggplant, onion, and tomatoes for about 7 minutes. Transfer the cooked vegetables to a cutting board.
Place the chicken breasts in the same large bowl and turn to coat with any remaining oil. Season the chicken generously with salt and pepper on both sides.
Grill the chicken breasts, covered, until fully cooked with an internal temperature of 165°F, approximately 6 minutes per side. Remove from heat and let rest for 5 minutes.
While the chicken rests, coarsely chop the grilled vegetables and transfer them to a clean large bowl. Add the fresh basil and red wine vinegar, then toss gently to combine. Season to taste with salt and pepper.
Slice the rested chicken crosswise into ½-inch-thick slices. Serve the sliced chicken with the ratatouille on the side or spooned over the top.
