Provencal Herb-Crusted Chicken with Ratatouille

Name: Provencal Herb-Crusted Chicken with Ratatouille
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces chicken breasts (boneless and skinless); 1 cup breadcrumbs (preferably panko); 2 tablespoons Herbes de Provence; 1/2 cup Parmesan cheese (grated); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 medium eggplant (cut into cubes); 1 medium zucchini (sliced); 1 medium red bell pepper (chopped); 1 medium onion (diced); 2 cloves garlic (minced); 1 can tomatoes (diced); 2 tablespoons olive oil; 1 teaspoon Herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

StandardFrenchDinnerElegantRusticSeasonal

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A delightful fusion of crispy, herbaceous chicken paired with a rustic, seasonal vegetable medley for a taste of the French countryside.

Macronutrients per serving

grams

Protein

35.0g 41%

Fat

20.0g 24%

Carbs

30.0g 35%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

☀️ Vitamin A

45% DV

Essential for eye health

🌾 Fiber

20% DV

Aids in digestive health

🔺 Iron

15% DV

Vital for blood production

🔺 Potassium

25% DV

Supports heart and muscle function

Ingredients

Main Ingredients

4 pieces chicken breasts boneless and skinless
1 cup breadcrumbs preferably panko
2 tablespoons Herbes de Provence
1/2 cup Parmesan cheese grated
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Ratatouille Ingredients

1 medium eggplant cut into cubes
1 medium zucchini sliced
1 medium red bell pepper chopped
1 medium onion diced
2 cloves garlic minced
1 can tomatoes diced
2 tablespoons olive oil
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a shallow dish, combine the breadcrumbs, Herbes de Provence, Parmesan cheese, salt, and black pepper.
3 Brush each chicken breast with olive oil, then coat thoroughly with the breadcrumb mixture.
4 Place the coated chicken breasts on a baking sheet lined with parchment paper.
5 Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
6 While the chicken bakes, prepare the ratatouille. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
7 Add the eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.
8 Stir in the diced tomatoes, Herbes de Provence, salt, and black pepper. Simmer for another 10-15 minutes until the vegetables are tender.
9 Serve the herb-crusted chicken alongside the ratatouille, garnishing with fresh herbs if desired.