Grilled Ratatouille Chicken
Herbes de Provence is a French spice blend of thyme, oregano, summer savory and rosemary. It can also include other herbs, like tarragon and basil. It’s a great blend to have in your pantry for fresh, summery meals that need a little extra flavor. It’s especially delicious on this grilled chicken and veggie dinner.
Recipe - Stillwater
Grilled Ratatouille Chicken
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1/2 cup olive oil, divided
8 slices (1/2-inch thick) crusty bread, such as ciabatta or sourdough
1 tablespoon herbes de Provence
2 teaspoons salt
1 small eggplant, cut in 1/4-inch planks
1 medium zucchini, cut in 1/4-inch planks
1 medium yellow onion, thickly sliced
1 large red bell pepper, sliced in rings
1 cup cherry tomatoes
4 Smart Chicken boneless skinless chicken breasts (2 lb 8 oz)
1 cup mozzarella pearls, drained
1/4 cup basil
Directions
- Heat gas or charcoal grill. Brush both sides of bread slices with 2 tablespoons olive oil.
- In large bowl, combine remaining 6 tablespoons olive oil, herbes de Provence, and salt. Brush eggplant, zucchini, onion, and bell pepper on both sides with oil mixture; transfer to plate. Cut an 18x12-inch sheet of heavy-duty foil. Coat with cooking spray. Add tomatoes to center of foil; bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Add chicken to remaining olive oil mixture and turn to coat.
- Place bread, chicken, vegetables, and foil pack of tomatoes on grill, in batches, if necessary, over medium heat. Cover grill; cook bread and vegetables 3–5 minutes, turning once. Cook tomatoes 6 –8 minutes, turning once. Cook chicken 12–15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F.
- Transfer chicken to large serving platter; arrange vegetables around chicken. Top with mozzarella pearls and basil. Serve with grilled bread.
TIPS:
- Serve with pasta if desired.
- Vegetables can be cut into smaller pieces after grilling.
- For even more French flavor, substitute 4 oz sliced brie for the mozzarella pearls and 2 tablespoons tarragon or 1 tablespoon thyme for the basil.
- Leftovers make excellent fillings for paninis or pitas.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Breadsmith Mini Ciabatta, 1 Each
$2.10
Cub Herbes De Provence, 0.75 Ounce
$1.79$2.39/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Fresh Eggplant, 1 Pound
$2.49$2.49/lb
Produce Zucchini Squash, 0.4 Pound
$1.20 avg/ea$2.99/lb
Produce Yellow Onions, 0.75 Pound
$1.34 avg/ea was $1.49 avg/ea$1.79/lb
Produce Red Bell Pepper, 1 Each
$2.49
Bushel Boy Cherry Tomatoes, 1 Pint
$5.99$5.99/pt
Smart Chicken Boneless Skinless Chicken Breasts, 1 Pound
$6.99 avg/ea was $8.49 avg/ea$6.99/lb
BelGioioso Cheese, Fresh Mozzarella, Pearls, 8 Ounce
$3.99 was $4.99$0.50/oz
Directions
- Heat gas or charcoal grill. Brush both sides of bread slices with 2 tablespoons olive oil.
- In large bowl, combine remaining 6 tablespoons olive oil, herbes de Provence, and salt. Brush eggplant, zucchini, onion, and bell pepper on both sides with oil mixture; transfer to plate. Cut an 18x12-inch sheet of heavy-duty foil. Coat with cooking spray. Add tomatoes to center of foil; bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Add chicken to remaining olive oil mixture and turn to coat.
- Place bread, chicken, vegetables, and foil pack of tomatoes on grill, in batches, if necessary, over medium heat. Cover grill; cook bread and vegetables 3–5 minutes, turning once. Cook tomatoes 6 –8 minutes, turning once. Cook chicken 12–15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F.
- Transfer chicken to large serving platter; arrange vegetables around chicken. Top with mozzarella pearls and basil. Serve with grilled bread.
TIPS:
- Serve with pasta if desired.
- Vegetables can be cut into smaller pieces after grilling.
- For even more French flavor, substitute 4 oz sliced brie for the mozzarella pearls and 2 tablespoons tarragon or 1 tablespoon thyme for the basil.
- Leftovers make excellent fillings for paninis or pitas.