Gluten Free Chicken-Ratatouille Over Rice

Combine Boneless Chicken with the Vegetables & Tomatoes in Ratatouille
and Voila!


Gluten Free Chicken-Ratatouille over Rice

Chicken-Ratatouille?? Wait! Wait! Don’t let that title scare you off! This is a combo I came up with today when I really didn’t feel like using lots of pots & pans.

I had all of the veggies on hand and of course, 2 large boneless chicken breasts, so I said to myself, “Self, what can happen? Combine them all. How bad could it be?”

So, if you want a “1-Dish Meal” try this. After all, as I told myself, “What can happen?” Except that you’ll create a meal you’ll all enjoy! This serves 4.


¼ cup Canola Oil ( or Vegetable Oil of choice)
1 small Eggplant, Peeled, cut into cubes.
1 Zucchini, also cubed. (You can leave the skin on. Adds some color and flavor too)
½ medium sized Yellow Onion, chopped
Approx. 2 tbl Diced Red Bell Pepper. (If you buy a pepper, clean & remove seeds, and then slice, you can freeze & use as you need for recipes. Ahah! )
2 Garlic Cloves, diced
½ can Chopped Tomatoes ( that’s approx. oz.)
4 Basil Leaves, Slivered
Dash of Salt & Pepper ( to your tastes)
2 large Boneless Chicken Breasts, Sliced into many 2 inch pieces.

Rice of Choice ( I used a Long Grain White Rice) Cooked separately.


Following box directions, cook the rice while the rest of the dish is going.

Slice or Chop the Vegetables as instructed above, and set aside.
Slice the chicken breasts as well and set aside as well.

In a large skillet, place the oil and when heated on a low heat, saute the zucchini and onion first. Remove to a bowl or plate when softened and put the eggplant into that same oil. Cook until soft, perhaps 2 – 3 minutes. Add the garlic and soften that too, but don’t allow to brown. Add the Bell Pepper pieces and soften as well.

Remove all vegetables to a plate.
Add the sliced chicken and if there appears to be hardly any oil left in the pan, add a small amount, perhaps a tbls or so.
Cook the chicken until slightly golden on each side.

Add the tomatoes, replace all of the veggies, and combine.
Add the Basil, S & P, and stir well to combine all.

Lower heat to “low” and cover tightly. Simmer for about 10 minutes, since all of these had cooked previously.

While these are going in the skillet, you should have been cooking the rice in a small saucepot.
Place the cooked rice first on each plate to serve, with the Chicken-Ratatouille combo on top, as in our photo. If you really like Italian Grated Cheeses, of course, add some on top too. We love that as you know!  Bon  Appetit!


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