Lemon Chicken Breast with Ratatouille Vegetables

Ingredients

• 4 chicken breast fillets
• 2 Garlic cloves
• 8 tbsp lemon juice
• iodized salt
• Pepper (freshly ground)
• 2 tsp vegetable oil
• 1 sprig rosemary
• 2 lemons (unprocessed)
• 100 g green olives (pitted, in brine)
• 200 g eggplant
• 300 g zucchini
• 300 g bell peppers
• 400 g plum tomatoes
• 2 onions
• 4 Garlic cloves
• 1 sprig rosemary
• Salt
• Pepper
• 2 tbsp vegetable margarine
• 200 g cooked plain rice (unshelled)

Instructions

1. 1.

   Rinse the chicken breasts under cold water if needed and pat dry with paper towels, place in a bowl. Peel and finely chop the garlic, add to lemon juice and pour over the chicken breasts. Turn the chicken in the mixture, cover with foil and let marinate in the refrigerator for about 1 hour.

2. 2.

   Meanwhile wash and prepare the ratatouille vegetables. Dice eggplant, zucchini, and bell peppers. Briefly blanch the tomatoes, peel, halve, seed, and finely dice. Peel and halve onions and garlic, then dice finely. Cook rice according to package instructions. Remove chicken from marinate, season with salt and pepper, place in a baking dish, drizzle with oil. Bake at 200°C for about 30 minutes, basting occasionally with the remaining marinade. Wash, dry, and quarter lemons; drain olives and quarter them. After half the cooking time add lemons and olives to the chicken in the dish. Heat margarine in a pan, sauté onions and garlic, add remaining ingredients except bell peppers and simmer for about 10 minutes, then add bell peppers. Season with salt and pepper. Plate chicken with vegetables, olives, and lemon wedges; serve with rice.