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Grilled Chicken Breast with Couscous and Ratatouille
Recipe

Grilled Chicken Breast with Couscous and Ratatouille

Main • Switzerland

A practical weeknight-style plate: lean grilled chicken, quick couscous, and a lighter ratatouille simmered with tomato, garlic, and herbs.

Why smarter

Uses lean chicken breast and a generous portion of vegetables, with couscous for satisfying carbs. Ratatouille is cooked with a moderate amount of canola oil and finished with lemon and herbs for big flavour without heaviness.

Chef tip

Salt the diced aubergine for 10 minutes while you prep the rest (then pat dry). It helps it brown faster and reduces the amount of oil needed.

Soft line

Simple, colourful and filling—great for lunch leftovers too.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Chicken breasts 600.000 g chicken breast about 4 small breasts
2 Canola oil, divided 2.000 tbsp canola oil for grilling and cooking vegetables
3 Lemon (zest and juice) 1.000 pc lemon
4 Dried oregano 2.000 tsp dried oregano
5 Sweet paprika 1.000 tsp paprika
6 Garlic, minced (divided) 3.000 cloves garlic use 1 clove for chicken, 2 for ratatouille
7 Fine salt salt to taste
8 Black pepper black pepper to taste
9 Couscous 240.000 g couscous
10 Boiling water or hot low-salt vegetable stock 300.000 ml vegetable stock use water if preferred
11 Cherry tomatoes, halved (or tomatoes diced) 250.000 g cherry tomatoes
12 Courgette, diced 300.000 g courgette about 2 small
13 Aubergine, diced 300.000 g aubergine about 1 small
14 Red bell pepper, diced 1.000 pc red bell pepper
15 Onion, diced 1.000 pc onion
16 Tomato passata (or chopped tomatoes) 200.000 ml passata
17 Dried thyme 1.000 tsp dried thyme
18 Fresh parsley or basil, chopped 15.000 g fresh parsley for serving

Method

  1. Pat the chicken dry. Mix 1 tbsp canola oil with lemon zest, 2 tbsp lemon juice, oregano, paprika, 1 minced garlic clove, salt and pepper. Coat the chicken and set aside while you prep the vegetables.
  2. Dice the onion, pepper, aubergine and courgette. Halve the cherry tomatoes (or dice tomatoes).
  3. Heat the remaining 1 tbsp oil in a large pan. Add onion and pepper with a pinch of salt and cook 4–5 minutes until softened.
  4. Add aubergine and courgette and cook 6–8 minutes, stirring, until starting to brown. Stir in the remaining minced garlic and cook 30 seconds.
  5. Add passata, cherry tomatoes and thyme. Simmer uncovered 10–12 minutes until the vegetables are tender and the sauce is slightly reduced. Taste and adjust salt, pepper and a squeeze more lemon if you like.
  6. Meanwhile, put couscous in a bowl with a pinch of salt. Pour over boiling water/stock, cover and stand 5 minutes.
  7. Fluff couscous with a fork. Add a little lemon juice and a tablespoon of chopped herbs.
  8. Heat a grill pan (or grill/BBQ). Grill the chicken 5–7 minutes per side (depending on thickness) until nicely marked and cooked through. Rest 3 minutes, then slice.
  9. Serve couscous topped with ratatouille and sliced chicken. Finish with remaining herbs and black pepper.