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Summer Garden Ratatouille with Chicken

Summer Garden Ratatouille with Chicken
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A vibrant, healthy summer dish combining tender chicken with fresh garden vegetables simmered into a flavorful ratatouille, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium eggplant, diced
  • 2 zucchinis, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
  3. In the same skillet, add onion and garlic; sauté until fragrant and translucent, about 3 minutes.
  4. Add eggplant, zucchini, and bell peppers; cook for 5–7 minutes until vegetables begin to soften.
  5. Stir in diced tomatoes, thyme, oregano, salt, and pepper; simmer uncovered for 10 minutes until vegetables are tender and sauce thickens.
  6. Return cooked chicken to the skillet; stir to combine and heat through for 2–3 minutes.
  7. Garnish with fresh basil leaves and serve warm.

Notes

Serve this ratatouille with crusty bread or over a bed of quinoa or rice for a complete meal. For extra flavor, add a splash of balsamic vinegar before serving.

Find it online: https://productivemomlife.com/summer-garden-ratatouille-with-chicken/