RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
CHICKEN RATATOUILLE
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
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
HERBED CHICKEN FETTUCCINE
Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1424mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
More about "herbed chicken ratatouille recipes"
CHICKEN RATATOUILLE RECIPE | AN EASY HEALTHY CHICKEN …
From diethood.com
Reviews 13Category DinnerCuisine AmericanTotal Time 35 mins
- Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes.
HERB-CRUSTED CHICKEN RATATOUILLE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (1)Category EntreeCuisine FrenchTotal Time 1 hr 10 mins
ONE POT CHICKEN RATATOUILLE RECIPE - CRUNCHY …
From crunchycreamysweet.com
RATATOUILLE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
HERBED CHICKEN WITH RATATOUILLE AND ORZO PASTA
From myfoodbag.co.nz
ROAST CHICKEN WITH RATATOUILLE RECIPE - ANDREW …
From foodandwine.com
CHICKEN RATATOUILLE RECIPES | WOMAN & HOME
From womanandhome.com
SHEET-PAN CHICKEN RATATOUILLE WITH HERBED YOGHURT …
From mountainhighyoghurt.com
SHEET PAN CHICKEN RATATOUILLE - GIRL GONE GOURMET
From girlgonegourmet.com
RECIPE FOR CHICKEN WITH HERB ROASTED TOMATOES …
From sparklesofyum.com
CHICKEN RATATOUILLE - CTV
From more.ctv.ca
- Continue whisking until polenta is thickened, about five minutes. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back onto the bottom of the pan when you stop stirring.
- Once you reach that stage, cover the polenta pot and continue cooking. Stir vigorously every ten minutes or so, making sure to scrape the sides, bottom and corners of the pan.
HERB STUFFED ROAST CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ONE POT WONDERS: EASY RATATOUILLE WITH CHICKEN - SERIOUS EATS
From seriouseats.com
HEALTHY RATATOUILLE AND HERB CHICKEN | BORA
From bora.com
RATATOUILLE WITH EGGPLANT, TOMATOES, AND HERBS RECIPE - THE …
From thespruceeats.com
RECIPE: HERBED CHICKEN WITH RATATOUILLE & ORZO | STUFF.CO.NZ
From stuff.co.nz
RATATOUILLE WITH HERB CRUSTED CHICKEN THIGHS RECIPE - YOUTUBE
From youtube.com
CHICKEN AND VEGETABLE RATATOUILLE PASTA | HEART AND STROKE …
From heartandstroke.ca
You'll also love