Empty My Fridge
Healthy Chicken Ratatouille Recipe /
Ingredients
- Extra virgin olive oil2 tbsp
- Chicken breast1 ½ lb
- Garlic · minced1 tbsp
- Red onion · diced⅔ cups
- Zucchini2
- Tomato · canned crushed24 oz
- Eggplant1
- Chicken stock½ cups
- Salt
- Black pepper
- Basil · chopped½ cups
- Parmesan cheese · grated½ cups
Instructions
- Cut the chicken into large chunks and season with salt and pepper.
- Heat a nonstick skillet over medium heat with olive oil and sear the chicken on both sides for 3 to 5 minutes. It does not need to be fully cooked. Remove and set aside.
- Add more olive oil to the skillet with the garlic and red onion and cook 2 to 3 minutes, taking care not to burn the garlic.
- Add the chopped vegetables and sauté for about 3 minutes.
- Add the crushed tomatoes and chicken stock, bring to a light simmer, and season to taste with salt and pepper.
- Nestle the chicken back into the sauce and cook 20 to 25 minutes, until the vegetables are soft but still somewhat firm.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoParmesan cheeseRed onionChicken breastZucchini
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