Chicken breast with ratatouille and baby potatoes

Oven roasted chicken breasts with baby potatoes and ratatouille.

Chicken can be quite boring at times, and quite dry. My personal chef (Keith – my boyfriend, not somebody I hire) actually hates chicken, but I like it because it’s a great protein source, low in fat and is very versatile. When I cook dinner for myself, this is one of the recipes I use.

Cooking the chicken this way manages to keep some moisture in it, and the ratatouille is full of veg, while providing a tasty sauce for your meal. And it’s all so easy to make. Make as much ratatouille as you like, and freeze some for other dinners. I add loads of veg as it’s a great way to get your 5 portions.

Ingredients

Small chicken breast
2-3 fresh basil leaves
4-5 small baby potatoes
For the ratatouille;
3 cloves garlic
1 red pepper
1 yellow pepper
1 onion
1 courgette
1 aubergine

Loads of mushrooms
2 tins chopped tomatoes
1 tbsn tomato puree
Pinch of sugar
1 basil leaf
Dash of red wine vinegar
Salt & Pepper to taste
 

Method
 
Make the ratatouille first. Chop all vegetables into chunks
Fry half the onion until soft
Add all the other veg – remove from the pot and set aside
Fry the garlic and rest of onion
Add chopped tomatoes, tomato puree, sugar, red wine vinegar and salt and pepper
Return veg to pot
Bring to the boil, then reduce to a simmer, allowing to simmer lightly under a low heat for about 20-30 minutes
 
Place a large square of tin foil on a tray, then place a slightly smaller square of greasproof paper on top of the tin foil. Put a single chicken breast in the middle, with lemon juice, balsamic vinegar, cajun powder and coriander.
Put into a preheated oven at gas mark 6 for about 20-25 minutes
 
Boil your 3 baby potatoes for about 15-20 minutes.
 
That’s it! Serve it all together with a drop of lemon on the chicken if you like, and skip the butter on the baby potatoes.
 
Hope you enjoy it!
Steph