This recipe combines succulent chicken breast with hearty ratatouille to create a healthy high protein meal.
NUTRITIONAL INFO PER SERVE (2 SERVES, 1 CUP PER SERVE)
236 cal | 10g Fats | 13g Carbs | 25g Protein
INGREDIENTS
• 1 tablespoon olive oil
• 500g eggplant, cubed
• 150g zucchini, cubed
• 175g red capsicum, cubed
• 1 large tomato, chopped
• 1 large garlic clove, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 100g chicken breast fillets
• 1/2 teaspoon paprika
• 1 teaspoon balsamic vinegar
STEP BY STEP
1) Drizzle the olive oil into a 4 Litre capacity slow cooker, add the eggplant, zucchini, capsicum, tomato, garlic and rosemary. Replace the lid and set to high; cook for 3 hours.
2) Sprinkle the chicken breast with paprika. Uncover the eggplant mixture and stir, then place the chicken on top and replace the lid. Cook for 30 minutes.
3) Uncover and test the chicken is cooked. Once cooked, remove the chicken breast and place on serving plates. Next, stir the balsamic vinegar into the eggplant mixture, then pour about 1 cup of eggplant mixture over the top of the chicken to serve.
