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!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
CHICKEN WITH GARDEN VEGETABLE RATATOUILLE
Need a new chicken recipe? Then, check out our recipe for Chicken with Fall Ratatouille. This delicious recipe features a colorful array of vegetables.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 6 min. on each side or until evenly browned on both sides. Transfer chicken to plate; cover to keep warm.
- Heat dressing in same skillet. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender. Add zucchini and peppers, cook and stir 5 min. Stir in pasta sauce; bring to boil. Return chicken to skillet; simmer on medium-low heat 10 min. or until done (165°F).
- Serve chicken with vegetable mixture.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 15 g, Fiber 4 g, Sugar 9 g, Protein 16 g
CHICKEN RATATOUILLE
Ratatouille is a traditional French dish. It is loaded with vegetables and lean chicken making it a healthy and satisfying meal.
Provided by Developed for CFC by www.thislilpiglet.net
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
- Slice eggplant and zucchini in ¼" slices and onion and pepper in large slices uniform in size to each other, setting aside for layering.
- In a small skillet, heat olive oil at medium-high heat. Add chicken thighs and sear for 5 minutes on each side. Place each seared chicken thigh into the middle of individual baking dishes and layer sliced vegetables around the outside of the baking dish, rotating vegetables for colour. If preferred, you can assemble in a larger baking dish to serve a meal for two in one dish.
- Sprinkle garlic and sundried tomatoes over the top evenly before pouring the sauce in equal amounts over the top of the vegetables.
- Place into the oven for 35 minutes uncovered, browning the top slightly before removing. Serve warm.
Nutrition Facts :
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
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