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Grilled Chicken with Ratatouille and Sweet Potato Mash
Grilled Chicken with Ratatouille and Sweet Potato Mash

Grilled Chicken with Ratatouille and Sweet Potato Mash
A balanced paleo dinner featuring grilled chicken, a classic French vegetable medley, and creamy sweet potato mash.
Grilled Chicken with Ratatouille and Sweet Potato Mash

To provide a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 300
    g
     sweet potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     thyme
Preparation Time: 45 minutes
Grilled Chicken with Ratatouille and Sweet Potato Mash
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season chicken breast with salt, black pepper, and thyme.
  3. Grill chicken for about 6-7 minutes on each side until fully cooked.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan. Cook until vegetables are tender.
  6. Season the ratatouille with salt and pepper to taste.
  7. Boil sweet potatoes until soft. Mash with a fork and season with salt and pepper.
  8. Serve grilled chicken alongside ratatouille and sweet potato mash.
Nutrition Per Serving 800 g Per 100g
Energy 517 kcal 65 kcal
Protein 54 g 6.8 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 48 g 6.0 g
Fat 20 g 2.5 g
  • 2
    item
     chicken breast
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 300
    g
     sweet potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     thyme
1
Servings
0

Preheat the grill to medium-high heat.

Season chicken breast with salt, black pepper, and thyme.

Grill chicken for about 6-7 minutes on each side until fully cooked.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced eggplant, zucchini, bell pepper, and tomatoes to the pan. Cook until vegetables are tender.

Season the ratatouille with salt and pepper to taste.

Boil sweet potatoes until soft. Mash with a fork and season with salt and pepper.

Serve grilled chicken alongside ratatouille and sweet potato mash.

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