Chicken Ratatouille

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!

• 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
• ¼ cup thinly sliced red onion
• 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

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.