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Chicken Ratatouille

Serves 4

185 cal · 38 min

Chicken Ratatouille

Recipe GLPR8640379bc60283

0.0(0)
French
Main Course
38 min
185 cal
Servings: 4
Stovetop
SNAP eligible

A wholesome one-skillet dish featuring tender chunks of chicken cooked with a medley of fresh vegetables including zucchini, eggplant, bell pepper, mushrooms, and tomatoes. Aromatic garlic and fresh herbs create a flavorful, satisfying main course that's light yet hearty.

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Ingredients

1 tablespoon vegetable oil

2 medium boneless chicken breasts, skin removed and cut into 1-inch pieces

2 medium zucchini, unpeeled and sliced into half-moons

1 small eggplant, peeled and cut into 1-inch cubes

1 medium onion, thinly sliced

1 red or green bell pepper, cut into 1-inch pieces

1/2 pound mushrooms, sliced

1 can (14.5 ounces) low-sodium diced tomatoes

1 garlic clove, minced

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, finely minced

Black pepper to taste

Directions

  1. Thoroughly wash your hands with soap and warm water before beginning food preparation.

  2. Trim any fat from the chicken breasts and remove the skin. Cut the chicken into 1-inch pieces and set aside.

  3. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 3 minutes, stirring occasionally, until the exterior is lightly browned. The chicken does not need to be fully cooked at this stage.

  4. Add the sliced zucchini, eggplant cubes, sliced onion, bell pepper pieces, and mushroom slices to the skillet with the chicken.

  5. Cook the mixture for approximately 15 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture.

  6. Stir in the minced garlic, diced tomatoes with their juice, chopped basil, and minced parsley. Add black pepper to taste. Continue cooking for about 5 more minutes, until the chicken is tender and cooked through (internal temperature of 165°F when measured with a meat thermometer).

  7. Divide the chicken ratatouille among four serving bowls and serve hot.