Mediterranean-Rubbed Chicken with Spring Ratatouille – West IGA

Ingredients

• 5 cloves garlic, minced and divided
• 4 skinless chicken breasts, halved
• 1 tbsp paprika 15 mL
• 4 cups chopped eggplant, 1-in. (2.5 cm) pieces, soaked in cold water 5 min. 1 L
• 1 cup green and yellow zucchini, cut into rounds 250 mL
• 1 large onion, sliced
• 1 orange bell pepper, cut into 1-in. (2.5 cm) pieces
• 1 1/2 cups diced plum tomatoes 375 mL
• 1/2 tsp salt 2 mL
• 3 tbsp fresh oregano, roughly chopped, divided 45 mL
• 2 sprigs fresh rosemary, torn into pieces
• 3/4 cup frozen petite peas 175 mL