Provençal Chicken
A nod to the rustic kitchens of Southern France, this dish pairs herb-marinated chicken breast with tender roasted ratatouille and a nutty barley base. A splash of tomato-chili sauce on the side keeps things bright and just a touch fiery.
Nutritional facts
Protein
54g
Carbs
41g
Calories
520kcal
Fat
14g
Ingredients
Zucchini, Black Pepper, Italian Parsley, Lemon Zest, Kosher Salt, Barley, Onion, White Wine, Chicken Breast, Tomato Puree, Herbs de Provence, Chicken Base, Red Bell Pepper, Yellow Bell Pepper, Extra Virgin Olive Oil, Cherry Tomato, Eggplant, White Wine Vinegar, Garlic, Thyme, Crushed Red Pepper
Contains milk, cereals containing gluten, wheat, soybeans.
Reviews
3.6
Based on 49 reviews
LAURA · 04/16/26
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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