Name: Chicken Fillet & Ratatouille with rice and pesto
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 150 grams Rice; 1 unit(s) Aubergine; 2 unit(s) Garlic; 1 unit(s) Onion; 1 unit(s) Courgette; 1 sachet(s) Dried Oregano; 1 pack(s) Chopped Tomato with Onion & Garlic; 320 grams Irish Chicken Breast; 30 grams Green Pesto; 1 sachet(s) Chicken Stock; 1 sachet(s) Paprika; 1 tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

HelloFresh

Recipes

European Recipes

Chicken Fillet & Ratatouille

with rice and pesto

Get 50% off your first box

https://www.hellofresh.fr/recipes/filet-de-poulet-et-sa-ratatouille-65ae87047a5c42553ab730ab

Tags:

Family Friendly

•Protein Rich

Allergens:

Barley

•Wheat

•Mustard

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 unit(s)

Aubergine

2 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Courgette

1 sachet(s)

Dried Oregano

1 pack(s)

Chopped Tomato with Onion & Garlic

320 grams

Irish Chicken Breast

30 grams

Green Pesto

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

1 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2874 kJ

Energy (kcal)687 kcal

Fat12.7 g

of which saturates2.8 g

Carbohydrate98.6 g

of which sugars20.1 g

Dietary Fiber8 g

Protein51.6 g

Cholesterol0 mg

Salt3.43 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim the aubergine, then cut into roughly xcm pieces.

Place a pot on medium-high heat with a generous amount of oil. Start frying the aubergine 3-4 mins. Season with salt and pepper. Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.

Trim the courgette, then quarter lengthways. Chop into 1cm cubes.

Add the onion, garlic, oregano and courgette to the pot and cook for 6-8 mins, or until the aubergine is golden brown and the onion is softened.

Pop in the chopped tomato, stock and 1 tsp sugar (per 2P). Cover and cook for 6-8 mins. Add a splash of water to loosen the sauce, if required. Season to taste with salt, pepper and sugar.

While the ratatouille cooks, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Place a large pan over medium-high heat with a drizzle of oil.
When hot, add the chicken steaks, paprika and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded).

IMPORTANT: Chicken is cooked when no longer pink in the middle.

Serve the rice and ratatouille on plates.
Slice and serve the chicken on the side. Garnish it with the pesto.