Chicken Vegetable Ratatouille


Try this great polenta topping in the fall when the vegetables are readily available. If you're vegetarian, substitute 2 - 15oz cans garbanzo beans for the chicken.


2.5 pounds potatoes red skin new
6 cups tomatoes
2 cups onions diced
2 medium red bell peppers diced
2 medium chicken breasts, without skin
2 tablespoons dill dry
1 teaspoon salt or to taste
1 teaspoon paprika
5 cloves garlic minced
1 tablespoon olive oil
1 tablespoons Italian seasoning
1/8 teaspoon cayenne


Boil two chicken breasts in a large pan until completely cooked.

Meanwhile, saute onion, minced garlic and dill in a large pot with olive oil over medium heat. Cook until onions are tender, about 10 minutes. Add chopped tomatoes, cover and cook for another 10 minutes.

Add bell peppers and diced potatoes and cook about 25 more minutes, or until the potatoes are starting to soften.

Add shredded chicken (or garbanzo beans) and rest of seasonings and cook until all vegetables are completely done, about 15 minutes. Salt to taste.

Serve on top of polenta. Dish will keep in refrigerator for up to 4 days if packed in airtight containers.

Nutritional data

Yield: 12 Servings


Serving Size: 1 cup

Calories 160 | Fat 2.5g | Sodium 240mg | Total Carbs 25g | Dietary Fiber 4g | Protein 10g

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