One-Pot Chicken Ratatouille
Servings 8
Ingredients
- 2 tablespoons olive oil
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small eggplant, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch chunks
- 1 yellow squash, cut into 1-inch chunks
- 3/4 cup chicken broth
- 1 (28-ounce) can diced tomatoes
- 3 cups shredded cooked chicken ((I used rotisserie chicken) )
- 1/2 teaspoon dried basil
- salt
- pepper
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat. Add the onion and pepper and cook until the onions are translucent - about 3 to 5 minutes.
- Add the garlic and cook until fragrant - about 1 minute.
- Add the eggplant, zucchini, and squash. Cook for 3 to 5 minutes. Add the chicken broth, cover, and simmer for about 5 minutes.
- Add the undrained tomatoes, shredded chicken, and basil. Add salt and pepper to taste. Bring to a boil, reduce to a simmer, and cook until vegetables are tender to your liking. Serve warm over rice, pasta, or by itself.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
Loved this recipe?Scan the QR code to leave a review!
