Dinner Recipes

Chicken Mushroom Ratatouille

Our recipe for chicken mushroom ratatouille is a healthy dinner that the whole family will enjoy!
Chicken Mushroom Ratatouille
Our recipe for chicken mushroom ratatouille is a healthy dinner that the whole family will enjoy!
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  1. 3 garlic cloves, cut and crushed
  2. 1 lb yellow sweet onions, chopped or sliced
  3. 2 large zucchini, cubed
  4. 1 cup fresh mushrooms, sliced
  5. 2 large yellow squash, cubed
  6. 1 green bell pepper, chopped
  7. 1 yellow bell pepper, chopped
  8. 1 red bell pepper, chopped
  9. 1 can Heinz Classico Whole Pear Tomatoes with Basil
  10. 1 – 2 sprigs Fresh Thyme
  11. 1 – 2 Fresh Basil Leaf
  12. Coconut Oil (as needed)
  13. Salt (to taste)
  14. 1 cup Chicken Stock
  15. 2 Skinless Chicken Breast or Tenders
  16. Ground Pepper (to taste)
  1. 1. Preheat oven to 400 °F
  2. 2. Saute onions in 1 tablespoon of coconut oil in a skillet or oven safe pan on medium high heat until onions are soft, approx. 5 minutes
  3. 3. Add garlic and reduce heat to Low
  4. 4. Put 2 tablespoons of coconut oil in a second skillet/pan and put on High heat.
  5. 5. When the oil begins to smoke, toss in cubed zucchini.
  6. 6. Flip the zucchini (with the pan or a spatula) until browned on all sides.
  7. 7. Put zucchini in the pan with the onions and garlic.
  8. 8. Repeat the steps with each vegetable (except tomatoes) – SEPARATELY
  9. 9. Wipe out your cooking pan and use fresh coconut oil in between each vegetable.
  10. 10. Slice chicken and season to taste with pepper.
  11. 11. Cook chicken in skillet until each side is browned and then add to onion pan.
  12. 12. After you have browned all vegetables (except tomatoes) and chicken, increase the onion pan to high heat and stir.
  13. 13. Add salt and pepper to taste, thyme and basil leaves.
  14. 14. Add chicken stock and stir well.
  15. 15. Transfer to oven safe dish (if you used an oven safe dish on the stove top, keep the veggies and chicken in that pan) and place in oven – uncovered.
  16. 16. Cook at 400 °F for 30 minutes.
  17. 17. Remove pan from oven and drain contents in a strainer over a bowl.
  18. 18. Place the liquid back in a stove-top safe pan and cook on medium-high heat until it is reduced to a gravy-like consistency.
  19. 19. Place vegetable mix back in the pan and stir gently to mix with the sauce.
  20. 20. Add tomatoes and cover for 10 minutes on low heat.
  21. 21. Optional: Remove herb stems before serving. (courtesy of http://bit.ly/17qAhYl)
Viance Nutrition http://blog.viance.com/

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Viance Nutrition

Hi! I'm Walt Landi the founder and CEO of Viance Nutrition. Welcome to our Blog. I maintain this Blog as a free resource for anyone wishing to improve their health. Your comments and feedback are always welcomed and you can email me direct at walt@viance.com if you have any suggestions. Thanks. Ps. Spread the word and check out our products at viance.com. :)

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