Ratatouille Chicken

Updated at: Thu, 17 Aug 2023 00:00:27 GMT

Step 1

Preheat the oven to 220°C (425°F), Fan 200°C (390°F), gas mark 7.

Step 2

Mix together the basil and garlic granules and set side. Cut the vegetables onto 1cm (½ in)-thick slices and cut the tomatoes in half.

Step 3

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

Step 4

Place the chicken breasts in the gap in the middle of the veg. Sprinkle the basil and garlic mix over the chicken and veg, season with salt and pepper and spray with some cooking spray.

Step 5

Place in the oven and cook for 10 minutes. While it is cooking, mix the tomatoes with the balsamic vinegar and season with salt and pepper

Step 6

Scatter the tomato mix over the chicken, return to the oven and cook for another 15 minutes, or until the chicken is cooked through. There will be quite a bit of water in the casserole dish after cooking due to the liquid from the veg. Serve the scattered with fresh basil. The recipe can also be frozen once cooled – defrost fully then reheat until piping hot.

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