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Chicken Ratatouille

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This dish is super easy to prepare and is loaded with flavorful vegetables and herbs.

* serves 6

Ingredients

ratatouille ingredients

For the Ratatouille

  • 1 large eggplant
  • 3 zucchini
  • 3 yellow squash
  • 2 ripe tomatoes or 1 box of Pomi Crushed Tomatoes
  • 1 large yellow or sweet onion
  • 3 cloves garlic
  • 6 sprigs fresh Thyme

For the Chicken

  • 6 boneless, skinless chicken breasts
  • 3 tablespoons Herbs de Provence
  • 2 tablespoons extra virgin olive oil

Directions 

1. For the chicken – wash and clean chicken breasts. Placing all chicken in a large baking pan. I use a large glass Pyrex pan and season in the pan with olive oil, garlic powder and salt free herbes de provence, pinch of salt and pepper. Be sure to season both sides of the chicken. Then, cook in a 375 degree oven for about 20 minutes.

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While the chicken is baking, start your ratatouille.

1. For the ratatouille – In a large skillet, cook the eggplant over medium heat (stir frequently) in olive oil until they soften and become silky/shiny in texture. Usually about 15 minutes

2. Add in the chopped zucchini and squash, and cook for about 2 – 3 minutes (continue to stir frequently). Then, add onion, thyme and garlic, and cook for 1 to 2 minutes (continue to stir frequently). Then, add in the chickpeas and fresh chopped tomatoes, cooking until the tomatoes start to break down.

3. Add in a couple pinches of salt, pepper and a dash of garlic powder.

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4. Serve individually with the chicken breast on the bottom and ratatouille spooned on top

chicken ratatouille with side salad – the perfect meal

 

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