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Chicken Ratatouille
Chicken Ratatouille
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Prep Time:
35 minutes
Cook Time:
14 minutes
Total Time:
49 minutes
Vibrant chicken ratatouille bursting with zucchini, onion, red bell pepper, and garlic, with a delicious twist omitting eggplant and tomatoes.
Ingredients:
  • 2 tablespoons olive oil, or as needed
  • 3 (10 ounce) chicken breasts, cubed, or more to taste
  • 0.25 cup thinly sliced red onion
  • 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
  • 3 cloves garlic, or more to taste, minced
  • 1 cup chicken stock
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon herbes de Provence
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons celery salt
  • salt and ground black pepper to taste
Instructions:
  • In a skillet over medium-high heat, heat olive oil. Saute chicken and onion until chicken is slightly pink in the center, about 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook until slightly softened, about 4 minutes. Add garlic and cook until fragrant, about 3 minutes more, stirring frequently.
  • In a skillet, combine chicken stock and tomato paste. Mix in herbes de Provence, cumin, oregano, and celery salt. Stir thoroughly and cook until vegetables reach your desired tenderness, adding liquid as needed, for 4 to 8 minutes. Season with salt and pepper.

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