Ingredients
Scale
- 1 whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 zucchinis, diced
- 1 eggplant, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 tomatoes, diced
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the grill to medium-high heat.
- Rub the chicken with olive oil, paprika, garlic powder, salt, and pepper.
- Place the chicken skin-side down on the grill.
- Cook for 15-20 minutes, then flip and cook for another 15-20 minutes until fully cooked.
- In a skillet, heat olive oil over medium heat.
- Add onions and sauté until translucent.
- Add zucchini, eggplant, and bell pepper; cook until tender.
- Add tomatoes and basil, stir, and cook for an additional 5 minutes.
- Serve the grilled chicken with the summer ratatouille.
Notes
- Let the chicken rest for 5 minutes before slicing.
- Adjust vegetables in the ratatouille based on seasonal availability.
- Use a meat thermometer to check for doneness (165°F).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 chicken with 1 cup ratatouille
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Grilled Chicken, Spatchcock Chicken, Summer Ratatouille