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

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.

Gluten Free

Lactose Free

Mediterranean

Paleo

Whole 30

Fresh Vegetables

gram

zucchini

eggplant

Seasonings

salt

italian seasoning

yellow onion

garlic

vine tomato

fresh parsley

Poultry

chicken breast

Stocks & Broths

milliliter

chicken broth

Canned Vegetables

crushed tomatoes

black pepper

Oils

extra virgin olive oil

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

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

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.

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

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

Quick Sheet Pan Ratatouille Dinner Recipe made with fresh vegetables

Sheet Pan Ratatouille

This Ratatouille dish is bursting with flavor, and absolutely beautiful!

Easy Layered Ratatouille

Soulful Chicken Ratatouille Delight

Produce

Baking Goods

Meat & Seafood

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/soulful-chicken-ratatouille-delight-2725843-3.jpeg

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.

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