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Provencal Herb-Crusted Chicken with Ratatouille and Roasted Potatoes
Provencal Herb-Crusted Chicken with Ratatouille and Roasted Potatoes

Provencal Herb-Crusted Chicken with Ratatouille and Roasted Potatoes
A flavorful French-inspired dish featuring herb-crusted chicken, a medley of roasted vegetables, and crispy potatoes.
Provencal Herb-Crusted Chicken with Ratatouille and Roasted Potatoes

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after cycling.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     herbs de Provence
  • 1
    item
     egg
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 750
    g
     potatoes
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Provencal Herb-Crusted Chicken with Ratatouille and Roasted Potatoes
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the zucchini, eggplant, bell pepper, and onion into even pieces.
  3. In a baking dish, combine the sliced vegetables with olive oil, minced garlic, salt, and black pepper. Roast for 25 minutes.
  4. Meanwhile, coat the chicken breasts with beaten egg and then press into herbs de Provence.
  5. Heat a skillet over medium heat with a little olive oil and sear the chicken on both sides until golden brown.
  6. Transfer the chicken to the oven and bake for an additional 15 minutes or until cooked through.
  7. Cut the potatoes into wedges, toss with olive oil, salt, and pepper, and roast in the oven for about 30 minutes until crispy.
  8. Serve the herb-crusted chicken with ratatouille and roasted potatoes.
Nutrition Per Serving 1200 g Per 100g
Energy 1088 kcal 91 kcal
Protein 70 g 5.8 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 130 g 10.8 g
Fat 50 g 4.2 g
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     herbs de Provence
  • 1
    item
     egg
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 750
    g
     potatoes
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Slice the zucchini, eggplant, bell pepper, and onion into even pieces.

In a baking dish, combine the sliced vegetables with olive oil, minced garlic, salt, and black pepper. Roast for 25 minutes.

Meanwhile, coat the chicken breasts with beaten egg and then press into herbs de Provence.

Heat a skillet over medium heat with a little olive oil and sear the chicken on both sides until golden brown.

Transfer the chicken to the oven and bake for an additional 15 minutes or until cooked through.

Cut the potatoes into wedges, toss with olive oil, salt, and pepper, and roast in the oven for about 30 minutes until crispy.

Serve the herb-crusted chicken with ratatouille and roasted potatoes.

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