Grilled Chicken Ratatouille
Herbed Polenta
Ingredients
- 1 Tbsp olive oil
- 1½ Tbsp basil paste
- ¼ tsp salt
- ¼ tsp pepper
- 1 (9.5-oz) pkg sliced bell pepper and onion medley
- 1 small zucchini, cut into ½-inch-thick slices
- 1 cup quartered, sliced eggplant
- ¾ lb boneless, skinless chicken breasts
- 1 tomato, quartered
- ½ Tbsp white balsamic vinegar
Instructions
- Preheat grill to medium-high heat. Combine oil, basil paste, salt, and pepper in a bowl.
- Toss together onion medley, zucchini, eggplant, and half of oil mixture in a bowl. Brush remaining half of oil mixture over chicken.
- Grill chicken, covered with grill lid, 4 to 5 minutes per side or until done. Grill vegetables in a single layer, covered with grill lid, 3 to 5 minutes per side or until tender.
- Toss together vegetables, tomato, and vinegar. Divide between 2 plates; top with chicken.
Side Dish Ingredients
- ⅓ cup instant polenta (such as Colavita)
- 2 tsp olive oil
- 2 tsp basil paste
Side Dish Instructions
- Prepare polenta according to package directions. Stir in oil and basil paste. Season with salt and pepper to taste.
Gluten Free Meal Plan
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