Grilled Ratatouille with Chicken and Quinoa
Grilled chicken and veggies in a Mediterranean quinoa dish. Quick, tasty, and protein-packed! Perfect for a healthy meal or tailgating.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.perdue.com.
Cooking tools:
- Grill pan
- Saute pan
- Instant-read thermometer
- Microplane
- Citrus press
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Spoon
Ingredients
- 4 PERDUE® SHORTCUTS® Individually Sealed Boneless Skinless Chicken Breasts
- All Natural
- 2 small eggplants
- chopped into 1-inch chunks
- 1 large zucchini
- 1 large red bell pepper
- 1 red onion
- 8 tbsp. olive oil
- 4 large cloves fresh garlic
- 2 tbsp. fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 lemon
- zested and juiced
- 2 tbsp. red wine vinegar
- 2 cups cooked quinoa
- 1/2 cup fresh parsley
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