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Grilled Chicken Skewers with Lentil Ratatouille Three Stars

Grilled Chicken Skewers with Lentil Ratatouille

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil
2 each Cloves garlic, minced
1/4 cup slivered Fresh basil
1 1/2 lbs Taste of Inspirations skinless, boneless chicken breast trimmed and cut into 1-inch cubes
3/4 cup green or brown lentils
2 each bay leaf
4 cups water
1 each onion, sliced
1 1/2 lbs eggplants (1 large or 2 small to medium), peeled and thickly sliced
1 lb small zucchini, cut into quarters lengthwise
1 each yellow bell pepper, cut into 3/4-inch strips
4 medium tomatoes, halved
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
1 each lemon, cut into wedges

directions:

1. Prepare the chicken. In a large bowl, combine olive oil, garlic, and basil. Add chicken pieces and stir to coat well. Marinate, refrigerated, while you prepare the ratatouille.
2. Prepare the lentil ratatouille. In a large pot, combine lentils, bay leaves, and water. Bring to a boil over high heat, then lower heat to maintain a simmer until lentils are cooked through but still slightly firm, about 30 to 35 minutes.
3. Preheat grill. While lentils are cooking, cut the onion, eggplants, zucchini, bell pepper, and tomatoes as directed and place on a baking sheet. Brush both sides of the vegetables with oil.
4. When the grill is heated, brush with a bit of oil and grill vegetables until cooked through, turning about halfway through, about 6 minutes per side for the onion, peppers, and eggplants, 4 minutes per side for the zucchini, and 2 minutes per side for the tomatoes. Return grilled vegetables to the baking sheet to cool slightly. (Leave grill turned on for the chicken.)
5. When vegetables are cool enough to handle, chop into bite-size pieces, add to the cooked lentils, and cook over low heat about 5 to 10 minutes to let flavors blend. Season with salt and pepper.
6. While lentils and vegetables are cooking, thread chicken onto 4 skewers and grill until done, about 8 to 10 minutes, lightly browning all sides.
7. To serve, spoon the lentil ratatouille into 4 shallow bowls. Top with a chicken skewer, and place a lemon wedge on the side.
Source: Hannaford fresh Magazine, July - August 2011 By Catherine Walthers

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Quantity Ingredients  
2 tablespoons olive oil  
2 each Cloves garlic, minced  
1/4 cup slivered Fresh basil  
1 1/2 lbs Taste of Inspirations skinless, boneless  
3/4 cup green or brown lentils  
2 each bay leaf  
4 cups water  
1 each onion, sliced  
1 1/2 lbs eggplants (1 large or 2 small to medium)  
1 lb small zucchini, cut into quarters lengthwise  
1 each yellow bell pepper, cut into 3/4-inch strip  
4 medium tomatoes, halved  
1 tablespoon olive oil  
1/4 teaspoon salt  
1/4 teaspoon Black pepper, freshly ground  
1 each lemon, cut into wedges  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 2 g (10%)
Cholesterol 100 mg (33%)
Sodium 280 mg (11%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 13 g (52%)
Protein 50 g (83%)
Vitamins
Vitamin A 1604 IU (32%)
Vitamin C 128 mg (213%)
Minerals
Calcium n/a
Iron 16 mg (26%)
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