Rustic Ratatouille With Chicken Strips Recipes

RUSTIC RATATOUILLE

Rustic Ratatouille image

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Provided by Georgia Downard

Categories Tomato Side Thanksgiving Vegetarian Quick & Easy High Fiber Dinner Eggplant Chickpea Zucchini Healthy Potluck Self Quick and Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

4 small zucchini (about 1 pound), cut into 1-inch pieces
1 medium eggplant (about 1 pound), cut into 1-inch pieces
3 medium red bell peppers, cut into 1-inch pieces
3 medium onions, sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Vegetable oil cooking spray
2 cans (14 ounces each) chickpeas, rinsed and drained
8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil

Steps:

Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

CHICKEN RATATOUILLE

Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

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