RATATOUILLE CHICKEN

Updated at: Thu, 17 Aug 2023 13:33:33 GMT

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Mix together the basil and garlic granules and set aside.

Step 3

Cut the vegetables into Icm (Vin)-thick slices and cut the tomatoes in half

Step 4

Spray a large casserole dish or oven tray with some low-calorie cooking spray and arrange the sliced vegetables all around the edge of the pan, alternating a slice of aubergine, onion, courgette and pepper.

Step 5

Place the chicken breasts in the gap in the middle of the veg.

Step 6

Sprinkle the basil and garlic mix over the chicken and veg, season with salt and pepper and spray with some more low-calorie cooking spray.

Step 7

Place in the oven and cook for 10 minutes.

Step 8

While it is cooking, mix the tomatoes with the balsamic vinegar and season with salt and pepper

Step 9

Scatter the tomato mix over the chicken, return to the oven and cook for another 15 minutes, or until the chicken is cooked through.

Step 10

There will be quite a bit of water in the casserole dish after cooking due to the liquid from the veg.

Step 11

Serve scattered with fresh basil.

Step 12

The recipe can also be frozen once cooled - defrost fully then reheat until piping hot.

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