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Chicken Ratatouille and Strawberry Cheesecake [Dinner and Dessert #1]

Dinner and Dessert 1
  • Chicken Ratatouille
  • Strawberry Cheesecake
Chicken Ratatouille

Chicken Ratatouille

Welcome to the first installment of Dinner and Dessert! Each Friday we'll post a delicious and nutritious main course meal with a mouth watering dessert that won't leave you riddled with guilt.  So let's get cooking!


Looking for a healthy and delicious dinner that’ll help you get your vegetable intake up? Look no further than to this chicken ratatouille recipe. The blend of herbs and spices used gives this dish a nice light flavour without adding heavy sauces or ingredients.

It is relatively lower in carbohydrates on its own, however if you prefer, you can also add some cubed sweet potatoes into the mix. This would be a great option if eating this before or after a workout session.

The chicken will provide a high quality, lean source of protein while the added olive oil will bring you your healthy fats.

The dish is also loaded in antioxidants thanks to the inclusion of the plum tomatoes, which serve up a powerful dose of lycopene and vitamin C.

INGREDIENTS:

  • 5 cloves of garlic
  • 4 chicken breasts, sliced in half
  • 1 tbsp. paprika
  • 3 tbsp. olive oil
  • 1 egg plant, chopped in 1 inch slices
  • 1 cup zucchini, cut into rounds
  • 1 onion, sliced
  • 1.5-2 cups of diced plum tomatoes
  • ½ tsp. salt
  • 3 tbsp. chopped fresh oregano
  • 2 springs of fresh rosemary, torn into pieces
  • 1 cup of peas

Preheat the broiler. Next, smear the chicken with 1 tbsp. of garlic and then sprinkle with paprika and pat down to make stick. In a large skillet, heat 1 tbsp. of olive oil over medium heat and then add the chicken and cook until brown on both sides for about 1-2 minutes. Transfer to a baking dish and then broil for 6-8 minutes longer until cooked through.

Meanwhile in a large skillet, heat another tbsp. of olive oil over medium heat. Add the eggplant and cook until soft, for about three minutes. Next, add the zucchini in and cook for another five minutes. Set aside.

Finally, heat the last bit of olive oil in a skillet and cook the remaining garlic, onion, and pepper on medium heat until tender (about 6-8 minutes). Add the tomatoes, salt, oregano, and rosemary. Cook for 15-20 minutes longer and then stir in peas and eggplant mixture for the last five minutes and simmer.

Nutritional information (makes 8 servings): 250 calories, 12 grams of carbs, 6 grams of fat, 31 grams of protein.

Stephen Ralph
Stephen is the Founder of Health Haxor, an active duty USAF service member, online entrepreneur and fitness buff. In between a busy schedule Stephen is an active contributor to Health Haxor and regularly posts articles related to men's health, fitness and nutrition.
Stephen Ralph

@healthhaxor

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