Chicken and Vegetable Ratatouille

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

Heat some olive oil in a skillet over medium-high heat. Toss in the chicken and onion, and sauté them until the chicken is just a little pink in the middle—this usually takes about 3 to 5 minutes. Next, add the yellow squash, green zucchini, red bell pepper, and mushrooms. Keep everything moving in the pan, cooking until the veggies start to soften, which should take around 4 minutes.

Step 2

Then, stir in the garlic and cook for another 3 minutes or so, until you can really smell that lovely garlic aroma. Pour in the chicken stock and add the tomato paste, mixing everything together. Sprinkle in the herbes de Provence, cumin, oregano, and a pinch of celery salt, giving it all a good stir.

Step 3

Let everything simmer, stirring now and then, and add a bit more liquid if it looks too dry. Keep cooking until the vegetables are as tender as you like—usually between 4 and 8 minutes. Finally, taste and season with salt and pepper to your liking.