Garden Ratatouille with Sautéed Garlic Chicken Breasts – a quick and easy mid week meal which is also Low Carb and Gluten Free
Due to the current wet and warm weather, we have some mutant Veg – giant Tomatoes and enormous Courgette, our Aubergines are finally ripening so..
I thought I would make the most of the ‘Free food’ and make Ratatouille. The peppers and red onion are from Aldi and were lurking in the fridge
I started by dicing the Aubergine and Courgette and gently frying in olive oil
I set them aside when browned
Fry 2 Red onions chopped into 8 and garlic and a Chioped Beef tomato as they start to wilt.
Add back the browned Aubergine and Courgette
then diced bell peppers and add a tin of chopped tomatoes, a sprinkling of Thyme a good squeeze of tomato purée and a glug of Balsamic vinegar. I also add a teaspoon of marigold vegetable stock and salt and pepper to taste – you may need a little sugar to balance the tartness of the tomatoes.
This can be simmered for 30-40 minutes till all the Veg is cooked through, and it is rich and delicious.
Add some chopped fresh Basil just before serving. I would happily eat this alone, but to cater for Hubby and Youngest….
I beat 3 Chicken Breasts to about a pound coin thickness
I loosely cover each one with cling film and use a wooden rolling pin to flatten – I think of something or someone who has annoyed me and bash away 🤣
In a frying pan, I gently heat a tablespoon of butter, and a little olive oil, a grated fat cloves of garlic, salt and pepper and a half teaspoon of mixed herbs, stir through.
Carefully lay each Breast (removed cling film) into the garlic butter mix till browned and cooked through, you can pop these onto an ovenproof tray after browing to finish cooking in a preheated oven (180) if it’s easier.
Serving is simply the beautiful Vegetable base with Tender Chicken on top – Lush..