French Provençal Dinner Menu

Today, I made a meal that transported me to distant, sun-drenched paradises. There is nothing that makes me think of summer more than veggie-filled mediterranean favorites. Everything seems to be at the height of its tastiness, so I urge you to seize the eggplant!

This dinner consists of: Ratatouille, Lemon Risotto with Broccoli, and, because my family needed a protein, grilled chicken. Serves 6 (or 2 with 4 "TV dinners" going into the freezer for later)


Grilled Chicken

Ingredients


3 boneless, skinless chicken breasts
Olive oil
Fresh ground pepper
Garlic powder (not salt)

Heat the grill for 10 minutes. Toss the chicken with a couple tablespoons of olive oil, a good amount of pepper, and a teaspoon or two of garlic powder. Cook for about 10 minutes per side—until a thermometer inserted into the thickest part of the meat registers 165°F. Place the chicken on a plate and cover with foil to rest for a few minutes.

Slice into strips and divide amongst the plates.