Chicken-Stuffed Ratatouille

Ingredients 0/15

Step 1

Lightly heat some olive oil in a skillet over medium-high heat. Toss in the chicken and onion, and cook them until the chicken is almost cooked through but still a little pink in the center—this usually takes about 3 to 5 minutes. Next, add the yellow squash, green zucchini, red bell pepper, and mushrooms. Stir everything together and cook until the veggies start to soften, which should take around 4 minutes.

Step 2

Then, throw in the garlic and keep stirring frequently until you can really smell that lovely garlic aroma, about 3 minutes more. Pour in the chicken stock and mix in the tomato paste. Sprinkle in the herbes de Provence, cumin, oregano, and celery salt, giving everything a good stir. Keep cooking and stirring, adding a splash more stock if things look a bit dry, and let the vegetables cook to how you like them—anywhere from 4 to 8 minutes. Finally, taste and season with salt and pepper to your liking.