Chicken Ratatouille
This chicken ratatouille is a quick and delicious 30-minute, one-pan recipe packed with fresh garden vegetables, herbs, and juicy bites of seared chicken.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts cubed
- 1 yellow onion sliced
- 3 zucchini (about 1 pound), sliced into half moons
- 1 eggplant diced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- salt and fresh ground pepper to taste
- 3 to 4 cloves garlic minced
- 4 tomatoes sliced
- 8 to 10 fresh basil leaves finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the chicken. Heat olive oil in a large non-stick skillet. Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes.
- Add veggies. Add onion, zucchini, eggplant, and peppers; season with salt and fresh ground pepper. Continue to cook over medium-high heat for about 12 to 15 minutes, or until fork-tender.
- Add the remaining ingredients. Add tomatoes, basil, and parsley and cook for about 3 more minutes, or until heated through. Taste for seasonings and adjust accordingly.
- Enjoy! Serve on its own or over brown rice, quinoa, etc.
Nutrition
Serving: 6ounces | Calories: 197kcal | Carbohydrates: 15g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 104mg | Potassium: 1025mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 88mg | Calcium: 50mg | Iron: 1mg
