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Chicken Ratatouille with Rice
Chicken Ratatouille with Rice

Before you jump to Chicken Ratatouille with Rice recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to chicken ratatouille with rice recipe. You can cook chicken ratatouille with rice using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Ratatouille with Rice:
  1. Use 1 ounce olive oil
  2. Prepare 1/2 of a onion – ½ inch dice
  3. Use 1/2 of a green bell pepper – ½ inch dice
  4. Use 1/2 of a red bell pepper – ½ inch dice
  5. Take 4 small white mushrooms – sliced
  6. You need 1/2 half a small yellow squash – ½ inch dice
  7. You need 1/2 of a zucchini – ½ inch dice
  8. You need 4 ounces cherry tomatoes – cut into quarters
  9. You need 1/2 teaspoon dry basil
  10. Take 1/2 teaspoon oregano
  11. Provide 1/2 teaspoon black pepper
  12. Use 3/4 teaspoon salt
  13. Get 1 cup diced tomatoes with juice
  14. Get 1 cup chicken stock
  15. Prepare 1 1/2 cups tomato sauce
  16. Take Chicken
  17. You need 5 boneless skinless thighs
  18. You need 1/4 teaspoon salt
  19. You need 1/4 teaspoon black pepper
  20. Provide 1/4 teaspoon oregano
  21. Provide 1/4 teaspoon granulated garlic
  22. Get 1 cup rice
  23. Prepare 2 cups chicken stock
  24. Use to taste salt
Steps to make Chicken Ratatouille with Rice:
  1. Chicken needs to be trimmed of excess fat, coated with oil, and seasoned.
  2. Place on a baking pan and baked for about 25 minutes. Until it reached 165 degrees internal temperature.
  3. Dice up the cooked chicken into bite size pieces.
  4. Saute the onion in the olive oil until translucent. in a large sauce pan
  5. Add the peppers, mushrooms,cherry tomatoes and squash and saute until tender, approximately 5 minutes.
  6. Add seasonings stock,diced tomatoes in juice and tomato sauce and cooked chicken then simmer for 15 minutes.
  7. Adjust seasonings as needed.
  8. Add 2 cups of stock to 1 cup of rice cover with foil and bake at 350 degrees for 25 minutes fluff with a fork.

Server over rice or eat it as is. This is a low calorie and fairly low carb dinner that you can easily make any night of the week. You might also like this slow cooker creamy chicken and spinach recipe! Heat olive oil in a skillet over medium-high heat. Add yellow squash, green zucchini, red bell pepper, and mushrooms.

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