Chicken Ratatouille
Chicken Ratatouille takes around 35 minutes from beginning to end. This gluten free, dairy free, paleolithic, and primal recipe serves 6 and costs $1.73 per serving. One portion of this dish contains about 19g of protein, 7g of fat, and a total of 194 calories. It is a rather inexpensive recipe for fans of Mediterranean food. Several people really liked this main course. 119 people have tried and liked this recipe. A mixture of skinless boneless chicken breasts, yellow onion, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Diethood. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is spectacular. If you like this recipe, you might also like recipes such as Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and Chicken with Ratatouille.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
8 to 10 basil leaves, finely chopped
1 eggplant, diced
2 tablespoons fresh parsley, chopped
3 to 4 garlic cloves, minced
1 green bell pepper, sliced
salt and fresh ground pepper, to taste
2 tablespoons olive oil
4 boneless, skinless chicken breasts, chopped
4 tomatoes, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
3 zucchini (about 1 pound), sliced into half moons
Equipment:
frying pan
Cooking instruction summary:
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 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 tomatoes, basil and parsley and cook for about 3 more minutes, or until heated through.Taste for seasonings and adjust accordingly.Serve on its own or over brown rice, quinoa, etc...
Step by step:
1. 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.
2. 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.
3. Add tomatoes, basil and parsley and cook for about 3 more minutes, or until heated through.Taste for seasonings and adjust accordingly.
4. Serve on its own or over brown rice, quinoa, etc...
Nutrition Information:
covered percent of daily need
