Ingredients
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12 oz Chicken Breastboneless, and skinless
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1/2 Lb. fresh Mushroomsrinsed and sliced
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1 medium Green Bell Pepperrinsed and cut into 1-inch pieces
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1 small Eggplantpeeled, cut into 1-inch cubes
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2 Zucchiniabout 7 inches long, unpeeled, thinly sliced
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1 medium Onionthinly sliced
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1 Can - 14½ oz Canned Tomatoeschopped
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1/2 Tablespoon Garlicminced (about 1 clove)
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1.5 teaspoons Basil - Driedcrushed
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1 Tablespoon Parsley - Freshrinsed, dried, and minced
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1 Tablespoon Vegetable Oil
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1/8 teaspoon black Pepper
Steps for Chicken Ratatouille for Weight Loss
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1
Done
4 Minutes
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Prepare the VeggiesRinse and slice the mushrooms, parsley, zucchini, and onion. Then, cut into 1-inch pieces the green bell pepper and eggplant, chop the tomatoes, and mince the garlic clove. |
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2
Done
4 Minutes
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Cook the chicken breastHeat oil in a large nonstick pan. Add chicken (skinless), and sauté for about 3 minutes or until lightly browned. |
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3
Done
15 Minutes
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Add the veggiesAdd zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. |
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4
Done
5 Minutes
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Add the rest of the ingredientsAdd tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. |
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5
Done
0 Minutes
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Serving size for chicken RatatouilleServing size: 1.5 cups chicken and vegetables. Enjoy! |
Additional Info for Chicken Ratatouille for Weight Loss
Chicken Ratatouille is a great recipe, no matter what variation you follow. This recipe though is for those of you who have a slimming program, or just need to have dinner with few calories. No matter the reason, the taste is awesome and can be added to your healthy meal plan.
Content on this page…
About Chicken Ratatouille
This is the easy version of a classic French dish. Zucchini, eggplant, and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful, and comforting fall dish.
One-pot dinners made with seasonal vegetables are easy to and quick to prepare. You can ‘whip up’ a delicious dish in just one pan, starting by cooking the meat (like chicken), adding seasoning and vegetables. This is a great way to enjoy eggplant, zucchini, and ripe juicy tomatoes. For a vegetarian version, skip the chicken. Add chickpeas or black beans for greater protein intake, if desired – but say bye-bye to weight-loss variation.
This Chicken Ratatouille is a filling comfort food, perfect for chilly fall days. Serve it with rice, mashed potatoes, or with salad. The best part of this instant-pot dinner is that all of the ingredients cook at the same time, so it’s as simple as tossing them all together – including the chicken. You don’t need to cook them in stages.
Health Benefits of Chicken Ratatouille
The typical ingredients include bell pepper, eggplant, zucchini, onion, garlic, and tomato. This makes the dish very low in cholesterol and sodium. It is also a good source of a lot of nutrients such as dietary fibers, Vitamin B6, Folate, and Potassium. This dish also provides Vitamin A, C, K, and Manganese. That’s a lot of nutrition indeed!
Great for weight-loss diets
Adding more vegetables to your meal plan is one of the best ways to help with weight loss because they fill you up without adding many calories or fat. All those nutrients are also good for heart health, blood sugar control, and a lot more!
You might as well get to benefit from all the time you put into making ratatouille. This recipe is low fat, low sat. fat, low sugar, and a good source of protein. It is proven that chicken (or any other poultry meat) helps in many ways to lose weight and that ugly belly fat. Therefore, I prepared this simple, instant-pot recipe for chicken Ratatouille that offers slimming benefits.
Can I freeze or refrigerate Chicken Ratatouille?
Yes! Once cooked, cool the dish completely, divide and place into freezer containers and freeze for up to 3 months. Thaw and heat up before serving. As for refrigeration, chicken Ratatouille can be refrigerated for up to 4 days… maximum.
What goes well with Chicken ratatouille
You can serve my special instant-pot chicken ratatouille all on its own as a low-carb and light dinner or cook some pasta or rice to serve on the side. I enjoyed it with some buttery orzo.
It’s also great served like curry, with a generous scoop of rice. You can also prepare mashed potatoes and put the ratatouille on top. Add some cheese and feast!
Notes and Tips
- Traditionally, Ratatouille is made with tomatoes, eggplant, zucchini, or yellow squash.
- Sometimes potatoes are added.
- You can skip fresh tomatoes and use canned diced tomatoes. Adjust the recipe as needed.
- I like to use fresh juicy tomatoes, especially straight from the garden.
- I think sweet potatoes, squash, and even pumpkin would be a great addition as well.
- You can peel zucchini and eggplant for this recipe or leave the skin on. It’s up to your preference.
