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Ratatouille with Meat

Make a colorful, incredibly tasty Provençal dish right in your own kitchen! Traditionally, ratatouille is a vegetable dish built around zucchini, bell peppers, and eggplant. But I often make it with meat — chicken breast, for instance. Give this wonderfully tasty and wholesome version a try.

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Ratatouille with meat
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Ratatouille with meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 65 % 11 g
Fats 12 % 2 g
Carbohydrates 24 % 4 g
77 kcal
GI: 100 / 0 / 0
  • Prep the vegetables: one medium zucchini and one medium eggplant (or several small ones), two large bell peppers (ideally in different colors), four medium tomatoes, one large onion, and a few cloves of garlic.
  • Cut the eggplant, zucchini, and peppers into cubes, aiming to keep them roughly the same size — about 1/2 inch or a little larger.
  • The onion can go into cubes or half-rings — I prefer half-rings. Cut the tomatoes into quarters.
  • Now turn to the chicken. Cut it into cubes the same size as the vegetables. Set a skillet over the heat and add the vegetable oil — not too much, so the dish doesn't turn out greasy. Add the chicken pieces to the hot oil and cook until lightly browned.
  • Now for the vegetables. Add the onion to the hot oil, cook it for a couple of minutes, then add the zucchini, eggplant, and two finely chopped garlic cloves. Simmer the vegetables over low heat, covered, until half-cooked, then add the peppers and tomatoes, stir well, and let it simmer for another 10 minutes.
  • Now stir in the browned chicken along with salt and pepper. Add any spices you like. Keep simmering the vegetables and chicken over low heat for about 10 more minutes. A couple of minutes before it's done, stir in the remaining garlic, also finely chopped, along with a blend of dried Provençal herbs to give the dish that fragrance of the French countryside.
  • Your ratatouille with meat is ready! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pepper - 26  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Herb mixture - 259  kcal/100g

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