Name: Soulful Chicken Ratatouille Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 teaspoons Italian seasoning, divided in half; 1.5 lbs boneless skinless chicken breast, cut into 2” pieces; 2 medium zucchini, sliced into half-moons; 1 cup crushed tomatoes; 2 cloves garlic, minced; 1 medium eggplant, cut into 1-inch cubes; 2 tablespoons fresh chopped parsley; 1 medium yellow onion, diced; 1/2 teaspoon ground black pepper, divided in half; 1 teaspoon kosher salt, divided in half; 2 tablespoons extra virgin olive oil; 1/2 cup low-sodium chicken broth; 3 medium vine-ripe tomatoes, chopped

Ratatouille

What kind of tomatoes should you use for ratatouille?

Dive into this delightful interpretation of a kitchen classic. Savory chicken bathes in a vibrant melody of garden veggies. Every spoonful brings you vibrant antioxidants and plenty of comfort. This recipe is perfect for those eager to explore French cuisine in a more flavorful way.

Paleo

Whole 30

Mediterranean

Gluten Free

Lactose Free

Seasonings

gram

italian seasoning

Poultry

chicken breast

Fresh Vegetables

zucchini

Canned Vegetables

crushed tomatoes

garlic

eggplant

fresh parsley

yellow onion

black pepper

Coarse Salt

Oils

milliliter

extra virgin olive oil

Stocks & Broths

Reduced Sodium Chicken Broth

vine tomato

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Zinc

Minerals

Copper

Thiamin (B1)

Vitamins

Choline

Cholesterol

Trans fatty acids

Water

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Selenium

Vitamin C

Vitamin K

Lycopene

Vitamin A

Manganese

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Protein

Calories from Fat

Bring a colorful and bold dish to your table with this Rustic Rainbow Ratatouille, packed with vibrant vegetables and rich Mediterranean flavors.

Rustic Rainbow Ratatouille

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that come to mind, but feel free to riff as you like. And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

One Pot Chicken Ratatouille Recipe

Ratatouille is a hearty and healthy French dish that's packed with flavor. This ratatouille recipe is made with hearty summer vegetables that you may already have on hand.

Easy Ratatouille Recipe

This simple ratatouille is a low-calorie French vegetable stew made with sliced eggplant, zucchini, onions, and tomatoes and seasoned with thyme and basil.

Simple Ratatouille

Healthy and fresh Ratatouille! It's one of the best ways to use up the abundance of summer vegetables and it's perfectly foolproof dish. It's a pretty, colorful vegetable stew-like recipe that makes a hearty side or nutritious main dish. Makes about 9 1/2 cups.

Ever wondered how to recreate Remy's ratatouille from the animation movie? Use this recipe to cook up the French classic.

Remy’s Ratatouille

Soulful Chicken Ratatouille Delight

Baking Goods

Meat & Seafood

Produce

Meal

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Heat the extra virgin olive oil in a large pot over medium heat.

Add chicken pieces and season with half of the salt, pepper, and Italian seasoning. Cook until the chicken is seared on all sides.

Remove the seared chicken from the pot and set aside.

In the same pot, add the diced onion and minced garlic, sauté until the onion is translucent.

Add cubed eggplant, sliced zucchini, and chopped tomatoes to the pot. Season with the remaining salt, pepper, and Italian seasoning. Cook until the vegetables are tender.

Add in the crushed tomatoes, low-sodium chicken broth and the seared chicken. Stir well to combine and let the mixture simmer for about 10 minutes.

Check for seasoning and adjust to taste. Lastly, garnish with fresh chopped parsley before serving.

Soulful Chicken Ratatouille Delight

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