Ratatouille Chicken Roast September 26, 2014 By @entwellbeing Ratatouille Chicken Roast Serves: 4 Time to make: 15 mins (Prep) + 40 mins (Cook) Ingredients 3 Tablespoons Olive Oil 2 Garlic Cloves (Crushed) 4 Skinless Chicken Breasts 2 Teaspoons Rosemary (Finely Chopped) 3 Deseeded Capsicums (Red, Green, Yellow- Chopped) 2 Zucchini (Cut into Quarters) 1 Eggplant (Roughly Chopped) 250g Cherry Tomatoes (Halved) Nutrition (per serve) Energy: 1209.6 kJ Calories: 288 cal Protein: 37 g Fat: 11 g – saturated: 2 g Carbohydrates: 11 g – sugars: 10 g Dietary Fibre: 5 g Sodium: 250 mg Instructions Preheat oven to 200C. In a deep tin, toss the zucchini, capsicums and eggplant together with 2 teaspoons oil, teaspoon of rosemary and half the garlic. Roast in oven for 20 mins. Stir remaining garlic, rosemary and oil together. Make 3-4 slashes on each chicken breast using a sharp knife, then brush the chicken over with oil. Once the vegetables have roasted for 20 mins, add tomatoes and chicken breasts to the roasting tin and place back into the oven. Roast for another 20 mins until the chicken is cooked through and the vegetables are golden. Enjoy!