Chicken Ratatouille


Chicken Ratatouille

Chicken Ratatouille
25 Min

A wonderful blend of fresh vegetables and chicken! In this you get great taste and vegetable abundance all rolled into one.

What You'll Need

  • 1/4 cup vegetable oil
  • 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1 medium-sized zucchini thinly sliced
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 large onion, thinly sliced
  • 1 medium-sized green bell pepper, seeded and cut into 1-inch pieces
  • 1/2 pound mushrooms, sliced
  • 1 can (14-1/2 ounces) whole tomatoes, broken up
  • 1 to 1-1/2 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped green olives

What to Do

  1. In a large skillet, heat the oil over medium heat. Add the chicken and saute, stirring for about 2 minutes.
  2. Add the zucchini, eggplant, onion, green pepper, and mushrooms. Cook, stirring occasionally, for about 15 minutes or until the vegetables are tender-crisp. Add the tomatoes, stirring gently. Stir in the remaining ingredients.
  3. Reduce heat and simmer, uncovered, for about 5 minutes. Place on a platter and serve.


Serve over hot cooked rice or pasta.

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It feeds a lot of people and leave time to get other things done.

I've made this a few times. The fresher the vegetables the better. Using fresh vegetables right out of the garden is the best way to make this recipe.


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