Simple Easy Recipes with Step-by-Step Photos

Chicken Entrée

Chicken Ratatouille

I was inspired to make ratatouille after my trip to Paris this summer.  I had it for the first time ever there, and it was delicious!  I wanted to make this as healthy as possible, so I search for inspiration.  (I calculated my version to be about 5 points per serving.)  I also wanted to include a protein since I was serving it as a main dish and not as a side.  I went with chicken breast.

Start with the chicken…

  • Season one package of chicken breasts with s&p and herbs de provence.  (Herbs de provence is a great mix of thyme, basil, savory, fennel seeds, and lavender flowers.  It’s really fragrant and adds something different to the dish.)

  • Heat 1 teaspoon EVOO in a skillet over medium-high heat.
  • Once the oil is heated through, add the chicken.  (Add it in batches if necessary…you don’t want to overcrowd the skillet!)

  • Sauté until golden, about 4 minutes per side.

  • Remove the chicken from the skillet and set aside.

While the chicken is cooking, prep the vegetables…

  • Dice 1 medium red onion and about 4 cloves of garlic.

  • Chop up 1 eggplant, 2 zucchini, and 1 green pepper

  • Open 1 large can of tomatoes and cut them into pieces.  (Save the juice!)

Once the chicken is out of the skillet, cook up the vegetables…

  • Lower the heat to medium.
  • Add 1 more teaspoon of EVOO to the hot skillet.

  • Add the onion and garlic.
  • Sauté until tender, stirring often (about 5 minutes).

  • Add the eggplant, zucchini, pepper, and tomatoes.

  • Season with 2 teaspoons oregano, 3/4 teaspoon salt, 1 teaspoon sugar, some more herbs de provence.

  • Add 1/2 cup of white wine and the juice from the tomatoes.
  • Stir to combine.

  • Bring to a boil.

  • Cover, reduce the heat, and simmer for about 30 minutes.


  • Slice the chicken.

  • Slice up some fresh basil.

After 30 minutes has passed…it should look something like this:

  • Add the chicken back to the skillet.

  • Stir in the basil.

  • Stir in about 1/2 cup grated parmesan cheese.

Remove from the heat and enjoy!  (You may want to serve it with some crusty bread to sop up the sauce!)


I'm a middle school math teacher by day and a total food enthusiast by night.

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