Grilling gives late‑summer vegetables a sweet, smoky flavor. This recipe blends those veggies with whole‑wheat spaghetti and juicy chicken for an easy weeknight dinner. A splash of lemon and fresh basil finish the dish, making it bright and balanced.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 lb chicken breast
- 8 oz whole‑wheat spaghetti
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- ½ cup fresh basil leaves, torn
Directions
- Heat a grill or grill pan to medium. Cut the bell pepper, eggplant, and zucchini into large pieces.
- In a bowl, toss the vegetables with 2 tbsp olive oil, the herbs, salt, and pepper. Rub the chicken breast with the remaining oil mixture.
- Grill the chicken 5–7 minutes per side, until it reaches 165°F (74°C). At the same time, grill the vegetables, turning them occasionally, for 8–12 minutes until they are soft and lightly charred. Grill the cherry tomatoes in a basket or on a skewer until they burst.
- While the grill works, boil a pot of salted water. Cook the spaghetti according to the package, then drain, keeping ½ cup of the cooking water.
- Slice the chicken into bite‑size pieces. If needed, chop the grilled vegetables.
- Place the hot spaghetti in a large bowl. Add the chicken, vegetables, and minced garlic. Drizzle with 1 tbsp olive oil and the lemon juice. Toss gently, adding a splash of the reserved pasta water until the noodles look glossy.
- Season with a little more salt or pepper if you like. Top with torn basil and serve.
Serves: 4 (about 1¾ cups spaghetti + 4 oz chicken per serving)
Nutrition per serving: 491 kcal, 16 g fat, 56 g carbs, 36 g protein, 11 g fiber. Also provides calcium, iron, potassium, vitamin A and vitamin C.