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Roasted chicken with a herbes de Provence rub and ratatouille, omit the eggplant
Elevate your dining experience with this tantalizing recipe for Roasted Chicken with Herbes de Provence Rub and Ratatouille. Bursting with flavors of aromatic herbs and vibrant vegetables, this low-carb, high-protein dish is perfect for diabetics and those on the SOZA weight loss program. Get ready to savor a satisfying meal that nourishes both your body and taste buds!
Pair this dish with a side salad or steamed greens for a well-rounded meal.
Garnish with fresh herbs, such as parsley or basil, to enhance the presentation and aroma.
Consider using chicken thighs instead of chicken breasts for a juicier and more flavorful result.
1 medium zucchini, diced
1 medium yellow bell pepper, diced
1 medium red bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
1 can (14 oz/400g) diced tomatoes
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Heat the olive oil in a large skillet or pan over medium heat.
Add the diced onion and minced garlic to the pan and sauté until they become fragrant and translucent.
Add the diced zucchini, yellow bell pepper, and red bell pepper to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the diced tomatoes (with their juice), dried basil, dried oregano, salt, and pepper.
Reduce the heat to low and simmer the ratatouille for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
Adjust the seasoning if needed.
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