Chicken Ratatouille

This chicken ratatouille recipe is loaded with zucchini, onion, red bell pepper, and garlic, skipping the eggplant and tomatoes for a change.

• Preparation Time: 35 mins
• Cooking Time: 14 mins
• Total Time: 49 mins
• Calories: 360 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup chicken stock
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 (6 ounce) can tomato paste
• 2 teaspoons celery salt
• 2 tablespoons olive oil, or as needed
• 1 tablespoon herbes de Provence
• 3 cloves garlic, or more to taste, minced
• 3 (10 ounce) chicken breasts, cubed, or more to taste
• 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
• 0.25 cup thinly sliced red onion

Recipe Instructions

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.