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Ratatouille served with grilled chicken breast

average rating is 3 out of 5, based on 150 votes

Discover a delightful combination of flavors with our low-carb, high-protein Ratatouille served with succulent grilled chicken breast. This vibrant dish is a perfect choice for diabetics and those following the SOZA weight loss program. Experience the satisfaction of a wholesome meal that nourishes your body without compromising on taste.

Serving suggestions/tips:

Pair this Ratatouille with a side of fresh mixed greens or a light arugula salad for a refreshing contrast.

For an extra burst of flavor, drizzle some balsamic reduction over the grilled chicken breast before serving.

Sprinkle some grated Parmesan cheese on top for an added touch of richness.



Prep Time


Total Time







low-carb high-protein diabetic-friendly weight loss healthy recipe grilled chicken Ratatouille low-calorie low-fat gluten-free low-sugar low-glycemic vegetable-packed nutritious balanced meal diabetes management Mediterranean-inspired quick and easy satisfying flavorful


  • 2 boneless, skinless chicken breasts (about 4-6 ounces each)

  • 2 tablespoons olive oil, divided

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 small eggplant, diced

  • 1 small zucchini, diced

  • 1 small yellow squash, diced

  • 1 red bell pepper, diced

  • 1 can (14 ounces) diced tomatoes, with juice

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Fresh basil leaves, for garnish


  1. Preheat your grill to medium-high heat.

  2. Season the chicken breasts with salt and pepper. Brush them with 1 tablespoon of olive oil. Grill the chicken for about 6-8 minutes per side or until cooked through. Set aside to rest while you prepare the Ratatouille.

  3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

  4. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.

  5. Add the diced eggplant, zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

  6. Pour in the diced tomatoes with their juice, dried oregano, and dried basil. Season with salt and pepper to taste. Stir well to combine all the ingredients.

  7. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, allowing the flavors to meld together and the vegetables to soften further.

  8. While the Ratatouille is simmering, slice the grilled chicken breasts into thin strips.

  9. Once the Ratatouille is ready, divide it into two serving bowls. Top each bowl with the sliced grilled chicken breast.

  10. Garnish with fresh basil leaves and serve hot.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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