Ratatouille with Chicken

Ingredients

• 2 tablespoons olive oil, or as needed
• 3 (10 ounce) chicken breasts, cubed, or more to taste
• ¼ cup thinly sliced red onion
• 1 yellow squash, cut in half lengthwise and into 1/4-inch slices
• 1 green zucchini, cut in half lengthwise and into 1/4-inch slices
• 1 red bell pepper, sliced in 1/4-inch strips and halved
• 6 brown mushrooms, sliced and halved, or to taste
• 3 cloves garlic, or more to taste, minced
• 1 cup chicken stock
• 1 (6 ounce) can tomato paste
• 1 tablespoon herbes de Provence
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons celery salt
• salt and ground black pepper to taste

Step 1

Warm some olive oil in a skillet over medium-high heat. Toss in the chicken and onion, cooking them until the chicken is just a little pink in the middle, which should take about 3 to 5 minutes. Next, add the yellow squash, green zucchini, red bell pepper, and mushrooms. Give everything a good stir and let it cook until the veggies start to soften, around 4 minutes.

Step 2

Then, throw in the garlic and keep stirring frequently until you can really smell that lovely garlic aroma, about 3 more minutes. Pour in the chicken stock and stir in the tomato paste along with the herbes de Provence, cumin, oregano, and celery salt. Mix everything well.

Step 3

Keep cooking and stirring, adding a splash more liquid if it looks too dry, until the vegetables reach the tenderness you like—this usually takes between 4 and 8 minutes. Finally, taste and season with salt and pepper to finish it off.