• 45
  • 4 servings
  • 360 calories

Ingredients

  • 2 onions
  • 2 garlic cloves
  • ca. 10 stalks of thyme
  • 2 red bell peppers (à ca. 250 g)
  • 2 zucchinis (à ca. 300 g)
  • 600 g vine tomatoes
  • 5 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 4 small chicken fillets (á ca. 150 g)
  • 1 tablespoon sugar
  • salt
  • pepper

Instructions

  1. Peel the onions and chop them into cubes. Peel the garlic and coarsely chop it. Wash the thyme, shake it to dry and pick off the leaves (leave some for decoration). Clean the bell pepper and wash it. Clean and wash the zucchini and tomatoes. Chop the vegetables in bigger cubes or slice it.
  2. Heat up 4 tablespoons of the oil in a big roasting pan. Fry the onions, garlic and thyme for about 10 minutes. Add bell pepper after 2 minutes. After 3 more minutes add zucchini. Add tomatoes and tomato paste, roast it for 2 minutes and stir it. Add 150 ml of water, bring it to boil and then let it boil down for ca. 5 minutes until the sauce is viscid.
  3. Wash the meat and dab it dry, season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the meat for ca. 8 minutes while turning occasionally. Season the ratatouille with sugar, salt and pepper. Serve ratatouille and chicken on a plate and decorate with thyme.

39 g protein, 15 g fat, 15 g carbs

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