Articles Chicken Ratatouille with Rocket Pesto
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Chicken Ratatouille with Rocket Pesto

This delicious Ratatouille from Sprout is the perfect way to use up those leftover veggies in the bottom crisper

Ingredients: (Serves 4)

Chicken Ratatouille


  • 1½ tablespoons olive oil
  • 1 brown onion, diced
  • 1 sma11 eggplant, diced
  • 4 garlic cloves, thinly sliced
  • 2 zucchinis, diced
  • 1 red capsicum, diced
  • 1 tablespoon fennel seeds
  • 800g tinned tomatoes
  • Pinch of salt
  • 2 x 250g skinless chicken breast, cut into 2cm dices
  • 80g feta cheese
  • Crusty bread, toasted


Rocket Pesto 

  • 3 handfuls basil
  • Large handful rocket
  • Juice of 1 lemon
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil

Nutrition tip

Most people know that for good health we should aim for five serves of vegetables a day. This dish will go a long way in helping you meet your vegetable requirements with very little effort. It also stores well – meaning tomorrow’s vegetables are sorted too!


  1. Heat the olive oil in a large saucepan or stockpot over high heat. Add the onion and cook, stirring, for 30 seconds. Add the eggplant and cook for 3-4 minutes or until it starts to soften. Then add the garlic. zucchini and red capsicum.
  2. Stir in the fennel seeds, leave to toast for a moment, then add the tomatoes and salt.
  3. Bring to the boil then reduce the heat to medium and simmer for 15-20 minutes or until the ratatouille thickens and the tomato sauce darkens in colour slightly.
  4. Add chicken and cook for a further 3-4 minutes, stirring occasionally, until just cooked.
  5. Meanwhile, combine half the basil, the rocket, lemon juice and pine nuts in a food processor and blitz until finely chopped. Stir in the olive oil.
  6. Divide the ratatouille between bowls. Add a spoonful of rocket pesto to each bowl and crumble over the feta.
  7. Pick the leaves from the reserved basil and scatter over the top. Serve with a big slice of toasted crusty bread.

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