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Family Chicken Ratatouille Rice

Family Chicken Ratatouille Rice

Are you looking for a delicious new dinner idea to bring your family together? Our mouth-watering Family Chicken Ratatouille Rice is the perfect way to provide an unforgettable meal that’s sure to have everyone smiling! This one-pan wonder packs lots of flavor and nutrition into every bite. Not only is it full of protein, veggies, herbs, and spices—it also comes together in under 60 minutes. Whether you’re prepping for a weeknight meal or just want something special without all the fuss, this comforting dish will win over even the pickiest eater in no time at all. Keep reading for more details on our show stopping recipe!

Recipe

Serves 4

3 tbsp. olive oil, divided

1 lb.  boneless, skinless chicken thighs, cut into 1-inch pieces

½ tsp. salt, divided

ground black pepper

1 onion, chopped

4 cloves garlic, chopped

1 tsp. dried thyme

1 tsp. dried parsley

1 eggplant, chopped

2 zucchinis, chopped

1 red bell pepper, chopped

5 oz. long-grain white rice

14 oz.  can diced tomatoes

8 fl oz.  low-sodium chicken broth

Chicken Recipe Pack

How to Prepare

Place a large pot over medium-high heat and add 1 tablespoon of olive oil. Toss the chicken with ¼ teaspoon of salt and black pepper, then add to the pot in an even layer. Cook the chicken for 3-4 minutes, stirring occasionally, or until the chicken has lightly browned on all sides. Once cooked, transfer the chicken to a plate and set aside.

In the same pot, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the onion, garlic, thyme, parsley, remaining ¼ teaspoon salt and black pepper. Cook, stirring often, for 3-5 minutes, or until the onions are translucent.

Add the eggplant, zucchinis, and bell pepper. Cook for 5-7 minutes, stirring often, until the eggplant and zucchinis have started to soften.

Now add the rice, diced tomatoes with their juices and broth, and stir to combine. Return the chicken to the pot and stir to combine.

Then reduce the heat to low, cover the pot with a lid and cook for about 30 minutes, stirring occasionally, until all of the liquid has been absorbed. Serve immediately.

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