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Autumn Vegetable and Chicken Ratatouille
Autumn Vegetable and Chicken Ratatouille

Autumn Vegetable and Chicken Ratatouille
A hearty and nutritious ratatouille with seasonal vegetables and chicken
Autumn Vegetable and Chicken Ratatouille

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     eggplant
  • 150
    g
     zucchini
  • 1
    item
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Vegetable and Chicken Ratatouille
Instructions:
  1. Dice the chicken breast into bite-sized pieces.
  2. Chop the eggplant, zucchini, bell pepper, tomatoes, and onion into similar-sized pieces.
  3. Mince the garlic cloves.
  4. Heat olive oil in a large pan over medium heat.
  5. Add the chicken pieces and cook until browned on all sides.
  6. Remove the chicken from the pan and set aside.
  7. In the same pan, add the onion and garlic, sauté until fragrant.
  8. Add the eggplant, zucchini, and bell pepper to the pan. Cook until they start to soften.
  9. Add the tomatoes, thyme, basil, salt, and black pepper. Stir well.
  10. Return the chicken to the pan. Cover and simmer for about 20 minutes until all ingredients are cooked through.
  11. Adjust seasoning if necessary before serving.
Nutrition Per Serving 800 g Per 100g
Energy 551 kcal 69 kcal
Protein 40 g 5.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 30 g 3.8 g
Fat 30 g 3.8 g
  • 200
    g
     chicken breast
  • 150
    g
     eggplant
  • 150
    g
     zucchini
  • 1
    item
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the chicken breast into bite-sized pieces.

Chop the eggplant, zucchini, bell pepper, tomatoes, and onion into similar-sized pieces.

Mince the garlic cloves.

Heat olive oil in a large pan over medium heat.

Add the chicken pieces and cook until browned on all sides.

Remove the chicken from the pan and set aside.

In the same pan, add the onion and garlic, sauté until fragrant.

Add the eggplant, zucchini, and bell pepper to the pan. Cook until they start to soften.

Add the tomatoes, thyme, basil, salt, and black pepper. Stir well.

Return the chicken to the pan. Cover and simmer for about 20 minutes until all ingredients are cooked through.

Adjust seasoning if necessary before serving.

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