Lemon Herb Chicken Breasts with Ratatouille

Chickens farmed for meat are called broiler chickens. Chickens will naturally live for 6 or more years, but broiler chickens typically take less than 6 weeks to reach slaughter size. A free range or organic meat chicken will usually be slaughtered at about 14 weeks of age.

The meat of the chicken, also called “chicken”, is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

Lemon Herb Chicken Breasts with Ratatouille

Yield: 4-6 servings

2 each  Double chicken breast, skinless, approx 10oz. each
1 recipe Lemon Herb Marinade (recipe follows)
To taste Kosher salt and freshly ground black pepper
3 Tbsp  Olive oil
1-1/2 lb Japanese eggplant cut in 1” dice (about 4 each)
1 small  Onion, peeled, quartered and thinly sliced
2 cloves Garlic, thinly sliced
2 small  Zucchini, quartered longwise and cut in 1” thick pieces (1/2 lb)
3 each  Tomatoes, peeled and cut in chunks (1 lb)
1 each  Red bell pepper, roasted, seeded and cut into 1” dice
1 each  Yellow bell pepper, roasted, seeded and cut into 1” dice
12 each  Basil leaves, torn in half (leave a few sprigs for garnish)
2 tsp  Fresh thyme

1. Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other breast. Place in a glass or stainless steel pan and pour the Lemon Herb Marinade over. Refrigerate at least four hours or better yet overnight.

2. Season the chicken with salt and pepper. Broil under high heat for about 4-5 minutes on each side or until an instant read thermometer reads 165 degrees internal temperature. Transfer to a platter.

3. Heat a large skillet over high heat, add 2 Tbsp of the olive oil and toss in the eggplant. Season with salt and pepper and brown well on all sides; transfer eggplant to a bowl and set aside. Return the skillet to the fire, lower heat to medium and add the remaining tablespoon of olive oil. Add the onion, garlic and zucchini. Season with salt and pepper and cook until vegetables are tender; about 6 minutes.

4. Return the eggplant to the pan, add the tomatoes and roasted peppers to the skillet and cook until vegetables are tender. Toss in the basil and thyme and adjust seasoning. Spoon on top of the chicken and garnish with fresh herbs.

Lemon Herb Marinade

2 Tbsp Lemon juice
3 Tbsp Olive oil
1 Tbsp Dijon mustard
1 tsp Honey
1 each Shallot, finely diced
1 each Garlic clove, finely chopped
1 Tbsp Fresh oregano, chopped
1 Tbsp Fresh thyme, chopped

1. Whisk together all ingredients in a mixing bowl

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