This French cuisine, which makes extensive use of Mediterranean veggies, is the ideal way to use up the glut of zucchini in your garden. To make it a complete dinner, we prefer to add chicken to ours, and we typically serve it with rice. Typically, we perform one breast per person. This is our family’s recipe, so it lacks the fresh tomatoes and eggplant included in the majority of classic ratatouille recipes (maybe when the kids become a little older?). However, it did succeed in getting the kids to eat zucchini and mushrooms, something we never imagined would happen!
| Prep Time: | 35 mins |
| Cook Time: | 14 mins |
| Total Time: | 49 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 2 tablespoons olive oil, or as needed
- 3 (10 ounce) chicken breasts, cubed, or more to taste
- ¼ 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
- 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.
- If you don’t have herbes de Provence, you can substitute 1 tablespoon Italian seasoning or 2 to 3 tablespoons of fresh herbs on hand (parsley and/or rosemary and basil are good). If you don’t have celery salt, you can use seasoning salt.
- You can mince the red onion if you have picky eaters who would be suspicious of the strips.
- After adding garlic, you could also add 2 cups cubed eggplant and/or two diced tomatoes.
- You can use water in place of chicken stock if desired.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 5 g |
| Protein | 46 g |
| Saturated Fat | 2 g |
| Sodium | 1389 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |