Rosemary chicken with ratatouille

Tasteful Rosemary chicken with ratatouille Recipe

Perfect for Autumn, this chicken recipe combines succulent chicken breast with hearty ratatouille into a filling meal the family will enjoy.
Rosemary chicken with ratatouille
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 1 (500g) large eggplant, chopped into 2cm pieces

  • 1 tablespoon cooking salt

  • 1/2 cup (125ml) olive oil

  • 1 red onion, roughly chopped

  • 1 red capsicum, roughly chopped

  • 2 zucchini, thickly sliced

  • 2 cloves garlic, thinly sliced

  • 1/2 teaspoon dried chilli flakes

  • 400g can tomatoes, chopped

  • 2 teaspoons sugar

  • Salt & freshly ground pepper

  • 1 tablespoon chopped fresh rosemary

  • 4 chicken breast fillets


  • Step 1

    Put eggplant in a colander over the sink, sprinkle with salt and toss to combine. Stand for 20 minutes. Rinse and pat dry with absorbent paper.

  • Step 2

    Heat half the oil in a large saucepan. Add onion, capsicum and eggplant. Cook for about 10 minutes, or until golden. Add zucchini, garlic, chilli flakes, tomatoes and sugar. Cook covered for about 30 minutes, or until very tender. Season to taste.

  • Step 3

    Meanwhile, combine rosemary, remaining oil and chicken in a large bowl. Mix until chicken is well coated.

  • Step 4

    Cook chicken in a large, heated non-stick pan for 2 minutes on each side, or until just cooked through. Serve chicken on a bed of ratatouille.

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