Easy Skillet Chicken Ratatouille
Servings: 2
Calories: 385kcal
Ingredients
- 1 teaspoon pure olive oil
- 2 boneless skinless chicken breasts
- ½ onion sliced
- 1 zucchini sliced
- 1 small eggplant sliced
- 4 to 6 small peppers halved horizontal
- 4 to 6 okra halved horizontal (optional)
- 1 large tomato cored and chopped (or a handful of grape or cherry tomatoes, halved)
- 4 cloves garlic sliced
- 1 bay leaf preferably fresh
- ½ cup cooked brown rice or ¼ cup for 1 person
- 8 black olives
- 1/4 cup fresh parley leaves, optional
- 1/2 oz freshly grated Parmigiano Reggiano
- Coarse kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 350°F. Season the chicken with salt and pepper. Heat the oil in skillet over high heat. Add the chicken and cook until seared, on one side, 2-3 minutes. Flip and cook until seared on the other side, 2-3 minutes. Remove to a plate.
- You should have some brown bits in the pan. Add the onion and continue to cook on high heat, stirring occasionally, until browned. Add the other vegetables. If I am using eggplant, I usually start it first because it takes a little longer. If I am using okra, I add it at the very end so it remains very lightly cooked. Add the other vegetables, bay leaf, and rice; stir to combine.
- Add the olives and stir to combine. Place the seared breasts on top. Transfer to the oven and cook until an instant-read thermometer registers 160°F and the juices run clear when pierced with a knife, about 10 minutes.
- Serve with chicken and ratatouille topped with freshly grated Parmesan cheese.
Nutrition
Calories: 385kcal | Carbohydrates: 42g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 576mg | Potassium: 1720mg | Fiber: 13g | Sugar: 17g | Vitamin A: 3088IU | Vitamin C: 118mg | Calcium: 189mg | Iron: 3mg