Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 5.12 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2tablespoons plain flour
- 250grams cherry or mini roma tomatoes
- 2 red capsicums, deseeded, diced
- 1 eggplant, cut into 2cm pieces
- 1 large red onion, roughly chopped
- 2tablespoons continental parsley leaves, to garnish (to garnish)
- 2 large zucchini, cut into 2cm chunks (cut into 2cm chunks)
- 5milliliter virgin olive oil spray
- 1tablespoons balsamic vinegar
- 1 cup quinoa flakes
- 400grams RSPCA-approved chicken tenderloins
- 1 free range egg, whisked (whisked)
- 1tablespoons thyme leaves, plus extra to garnish (plus extra to garnish)
- 2 cloves garlic
Nutrition per serving
1210kJ / 290Cal
1210 Kilojoules or 290 Calories
14% of daily energy intake*
Protein
20.3grams
Fat
9.2grams
Carbs
30.2grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line a baking tray with baking paper. Combine eggplant, zucchini, capsicum, onion, garlic and thyme in a large roasting pan. Spray with oil, season and toss to combine. Cook, turning occasionally, for 30 minutes or until tender.
Step 2 of 3
Meanwhile, lightly coat chicken with flour. Dip into egg and coat with quinoa. Lay on tray and spray with oil.
Step 3 of 3
Remove vegetables from oven and add tomatoes and vinegar. Place vegetables and chicken in oven and cook for 15 minutes or until tomatoes soften and chicken is golden and cooked through. To serve, evenly divide ratatouille between serving bowls, top with chicken and garnish with parsley and extra thyme.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.