Chicken Breasts + Ratatouille + Broccoli

• 4 boneless, skinless chicken breasts (4-6 ounces each)
• 1 tbs extra virgin olive oil
• 3 cloves garlic, chopped
• 1 tbs fresh thyme, chopped
• 1 tbs fresh parsley, chopped

Ratatouille:

• 4 tbs extra virgin olive oil, divided
• 1 eggplant, cut into 1/2 inch pieces (unpeeled)
• 2 zucchini, cut into 1/2 inch pieces
• 2 red bell peppers, cut into 1/2 inch pieces
• 2 medium onions, cut into 1/2 inch pieces
• 1 tsp salt
• 4 cloves of garlic, chopped
• 1 (15 oz) can diced tomatoes
• 1/4 cup parsley, chopped
• 1 tsp fresh thyme, chopped
• salt and pepper to taste

Broccoli:

• 2 cups of broccoli, chopped
• 1 tbs extra virgin olive oil
• salt & pepper to taste

Directions:

Chicken:

1. Combine the olive oil, garlic, thyme, and parsley in a large bowl, and add the chicken.
2. Marinate for at least 15 minutes.
3. Heat a skillet over medium-high heat and brown the chicken on each side until golden brown and 160 degrees, approximately 4 minutes per side.
4. Remove to a plate and cover.

Ratatouille:

1. Sprinkle the eggplant with salt and place in a strainer. Set aside for 10 minutes. After it has rested, rinse in water and pat dry.
2. In a large dutch oven, heat 2 tbs. of olive oil over medium heat. Add the eggplant and cook for 5 minutes, until it browns slightly. Remove from the pot and set aside in an extra large bowl.
3. In the same dutch oven, heat 1 tbs. of olive oil over medium heat. Add the zucchini, along with a dash of salt, and cook for 3 minutes, until it browns slightly. Remove from the pot and add to the extra large bowl with the eggplant.
4. In the same dutch oven add the red peppers, along with a dash of salt, and cook for 5 minutes, until it browns slightly. Remove from the pot and add to the extra large bowl.
5. In the same dutch oven, heat 1 tbs. of olive oil over medium heat. Add the onions, along with a dash of salt, and cook for 5 minutes, until softened. Add the garlic and cook for 2 minutes more.
6. Add the tomatoes, return the eggplant, zucchini, peppers, parsley, and thyme to the pot.  Season with salt and pepper and heat for approximately 5 minutes.  While this heats, cook the broccoli.

Broccoli:

1. Heat the olive oil in a large skillet.
2. Add the broccoli and salt and pepper to taste.
3. Saute for 3-4 minutes or until done.

Bringing it All Together:

1. Add ratatouille to each bowl.
2. Cut each chicken breast into thick slices and place over the ratatouille.
3. Serve with the broccoli on the side.