Ratatouille with white wine & thyme chicken (Calories: Approx 367 per serving)

annabel92

Serves Two

~Ingredients~

Ratatouille

1 Tbsp, Olive Oil
1 Medium Courgette - finely sliced
200 g, Aubergine - finely sliced
100 g, Tomato Passata
1 oz, Tomato Puree
3 clove, Garlic - crushed
1/2 medium onion - diced
1 medium red pepper - finely sliced
1 medium yellow pepper - finely sliced
1 Tbsp parmesan cheese
1/2 Tbsp fresh basil leaves - chopped (if desired)

Chicken
2 Chicken breasts (skinless)
25 ml white wine
1 Tbsp dried thyme, or 1/2 tbsp fresh thyme
1 Tsp olive oil

~Method~

1) Preheat oven to 190°C (approx 170°C for fan ovens)
2) Flatten the chicken breasts and marinade in the small amount of white wine, olive oil, salt, pepper, and thyme for at least 30 minutes
3) Add the passata and puree to the bottom of a baking dish, adding the garlic and onion
4) Layer the sliced peppers, aubergine, and courgette (alternate between the veg), facing up in the tomato mix - see photo for guide).
5) Lightly drizzle olive oil over the top of the veg and sprinkle salt to taste
6) Cover with baking paper or silver foil and place on the top shelf of the oven for 45-50 minutes. 15 minutes before they're done, add 1 tbsp of parmesan cheese to crisp on the top as well as the fresh basil, if using
7) When the ratatouille is cooking, place the chicken breasts on a baking tray layered with baking paper. Cook on the middle shelf for 25-30 minutes