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Chicken Ratatouille

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - divided

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 1 tablespoon 15ml Green pepper - seeded and (medium)

  4. Sliced 2 Zucchini - sliced (small)

  5. 2 Tomatoes - cut in wedges (medium)

  6. 2 Garlic cloves - minced (medium)

  7. 1 lb 454g / 16oz Chicken breasts without skin

  8. Cut in strips

  9. 3 tablespoons 45ml Fresh basil - chopped

  10. 1 1/2 teaspoons 7 1/2ml Dried oregano

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Black pepper

  13. 2 tablespoons 30ml Lemon juice

Instructions Jump to Ingredients ↑

  1. In a large skillet, over medium-high heat, heat 1 Tbs of the oil. Add onion and bell pepper and cook until soft, about 3 minutes. Add zucchini and cook until it begins to brown, about 3 minutes. Add tomatoes and garlic and cook until soft, about 3 minutes. Push vegetables to one side, add remaining 1 Tbs oil and the chicken strips. Cook, stirring until chicken begins to brown, about 3 minutes.

  2. Stir in basil, oregano, salt and pepper; continue cooking until chicken is cooked through and liquid has evaporated, about 5 minutes. Just before serving, stir in lemon juice.

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