Chicken with Risotto and Ratatouille

A pure ratatouille, boneless chicken thigh fillet marinated with basil, and a classic risotto. Pure simplicity and a perfect combination together! Enjoy.

Chicken thigh fillet (Beter Leven 2 stars), tomatoes, courgette, aubergine, bell pepper, white onion, garlic, red chilli, lemon, fresh basil, oregano, thyme, rosemary, fennel seeds, Parmesan cheese, Carnaroli rice, white wine, organic vegetable stock, homemade chicken stock (contains celery), pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, selderij, sulfiet.

Microwave

Heat the risotto with the chicken and ratatouille loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the risotto with the ratatouille and chicken covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers and lids cannot go in the oven, transfer to an oven dish.

Energy127,54 kcal

Protein8,3 g

Fat4,74 g

of which saturated1,36 g

Carbohydrates11,46 g

Dietary fibre1,26 g

Salt0,48 g

Average weight: 540 g

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