Mustard Chicken and Ratatouille
This recipe is delicious and filling! Since the ratatouille makes 6-8 servings and the chicken makes 2-4 servings, it is a great meal to make in advance to reheat throughout the week for lunch and dinner. In fact, the longer the ingredients sit together, the better it tastes! It also pairs very uniquely with the tuna lettuce wrap for a filling, yet refreshing dinner!
For the ratatouille:
- 2 large onions, chopped
- 2 cloves garlic, minced (can substitute with garlic powder if trying to save time)
- 1.5 tbs olive oil
- 2.5 tbs low sodium chicken or vegetable broth
- 1 red and 1 green bell pepper cut into strips
- 1 medium zucchini, diced
- 1 medium sized eggplant, diced
- 4 large tomatoes, cut into cubes
- 3 tbs fresh parsely, chopped (can substitute with dried parsley)
- ½ tsp oregano
- ½ tsp black pepper
For the Chicken:
- 1/2 tbs olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup fat-free, low-sodium chicken broth
- 1/4 cup unfiltered apple cider
- 2 tbs whole-grain Dijon mustard
- 1 tbs almond butter
- 1 tbs chopped fresh flat-leaf parsley
For the Ratatouille:
- Saute onions and garlic in olive oil until tender.
- Add all other ingredients and bring to a boil.
- Reduce heat, cover, and let vegetables simmer until they are tender (about 30-45 minutes).
For the Chicken:
- Preheat the oven to 450 degrees.
- Heat a large ovenproof skillet over high heat.
- Add 1/2 tablespoon olive oil. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to the pan.
- Let it cook for about 3 minutes. Turn the chicken over and place the pan in the oven.
- Bake at 450° for 9 minutes or until fully cooked.
- Remove chicken from pan and keep it warm.
- Heat the pan over medium-high heat on the stove.
- Add 1/2 cup broth and cider and bring to a boil.
- Reduce the heat to medium-low and simmer 4 minutes or until thickened.
- Whisk in the mustard, 1 tablespoon almond butter, and parsley.