Chicken Ratatouille

Chicken Breast - Meat and Poultry

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Brief

Prep 35 mins

Cook: 14 mins

Total: 49 mins

Servings: 4

Yield: 4 chicken breasts

Chicken Ratatouille

Ingredients

2 tablespoons olive oil

or as needed

3 (10 ounce) chicken breasts

cubed

or more to taste

¼ cup thinly sliced red onion

1 yellow squash

cut in half lengthwise and into 1/4-inch slices

1 green zucchini

cut in half lengthwise and into 1/4-inch slices

1 red bell pepper

sliced in 1/4-inch strips and halved

6 brown mushrooms

sliced and halved

or to taste

3 cloves garlic

or more to taste

minced

1 cup chicken stock

1 (6 ounce) can tomato paste

1 tablespoon herbes de Provence

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons celery salt

salt and ground black pepper to taste

Meat and Poultry

Directions

Step 1

Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center 3 to 5 minutes. Add yellow squash green zucchini red bell pepper and mushrooms. Cook and stir until slightly softened about 4 minutes. Add garlic; cook stirring frequently until fragrant about 3 minutes more.

Step 2

Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence cumin oregano and celery salt. Stir well. Continue to cook and stir adding more liquid if necessary until vegetables are cooked to your preference 4 to 8 minutes more. Season with salt and pepper.

Nutritional Information

Chicken Ratatouille

Servings Per Recipe:4

Calories: 359.8

% Daily Value *

Protein: 46.1g 92%

Carbohydrates: 17.4g 6%

Dietary Fiber: 4.8g 19%

Sugars: 8.3g

Fat: 12.2g 19%

Saturated Fat: 2.3g 12%

Cholesterol: 109.9mg 37%

Vitamin A Iu: 1843.9IU 37%

Niacin Equivalents: 23.9mg 184%

Vitamin B6: 0.9mg 56%

Vitamin C: 62.3mg 104%

Folate: 57.1mcg 14%

Calcium: 91mg 9%

Iron: 4.5mg 25%

Magnesium: 86.3mg 31%

Potassium: 1141mg 32%

Sodium: 1388.7mg 56%

Thiamin: 0.2mg 24%

Calories From Fat: 110

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.