Provençal Herbed Chicken with Ratatouille

Seared chicken breast simmered with tender eggplant, zucchini, cannellini beans, and sweet tomatoes in fragrant herbes de Provence.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Sodium
• Low-Cholesterol
• High-Fiber
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Sugar

Tags

• one-pot
• sauté
• healthy
• comfort food
• fresh

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 2 cup eggplant (peeled, diced 1/2-inch)
• 1 zucchini (medium, sliced into half-moons)
• 1 yellow onion (medium, chopped)
• 1 can cannellini beans (15 oz can, no salt added, drained and rinsed)
• 1 can canned diced tomatoes (14.5 oz can, no salt added)
• 1 tablespoon herbes de Provence
• 3 clove garlic (minced)
• 0.25 teaspoon salt

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. Add chicken breast cubes and 1/4 teaspoon salt; sear for 4 to 5 minutes until lightly browned, then transfer to a plate.
3. In the same skillet, add chopped yellow onion, diced eggplant, and sliced zucchini; sauté for 6 minutes until vegetables begin to soften.
4. Stir in minced garlic and herbes de Provence, cooking for 1 minute until fragrant.
5. Add canned diced tomatoes with their juice, rinsed cannellini beans, and return the seared chicken to the pan.
6. Cover, reduce heat to medium-low, and simmer for 8 minutes until chicken is cooked through to 165°F and the ratatouille is rich and saucy.

Notes

Eggplant absorbs the herbal tomato juices as it rests, making leftovers even richer.

Nutrition (per serving)

• Calories: 325
• Protein: 34 g
• Carbohydrates: 30 g
• Fat: 6 g
• Fiber: 9.5 g
• Sodium: 260 mg
• Saturated Fat: 1.1 g
• Sugar: 5 g
• Cholesterol: 68 mg