Chicken Ratatouille USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This is the perfect one-dish dinner when the garden is in full swing. It is a traditional French stew, originating in an area that is present-day Nice. This delicious dish can be served hot or cold.
CACFP CREDITING INFORMATION
⅜ cup provides 1½ oz equivalent meat and ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Quantity
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Ingredients
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Quantity
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced
*See Marketing Guide

Ingredients
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Quantity
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced
*See Marketing Guide

Ingredients
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Quantity
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced
*See Marketing Guide

Ingredients
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced

Quantity
 

  • ¼ tablespoon Canola oil
  • 12½ ounces Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
  • ¼ cup Zucchini, fresh, unpeeled, ½" diced
  • ⅔ cup Eggplant, fresh, unpeeled, ½" diced
  • ⅓ cup Onions, fresh, peeled, ¼" diced
  • ¼ cup Green peppers, fresh, ¼" diced
  • 3 tablespoons Mushrooms, fresh, thinly sliced
  • ¼ teaspoon Salt, table
  • ¾ cup Tomatoes with juice, canned, diced, garlic, oregano, and basil
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • ½ tablespoon Basil, dried
  • ⅛ tablespoon Black pepper, ground
  • ½ teaspoon Balsamic vinegar
  • ½ teaspoon Lemon juice, fresh or bottled
  • ½ teaspoon Parsley, fresh, minced
*See Marketing Guide

Instructions
 

  • Heat oil on medium-high in a medium skillet.
  • Add chicken and sauté on each side for about 3 minutes or until lightly browned.
  • Add zucchini, eggplant, onion, green pepper, mushrooms, and salt. Cook for an additional 5 minutes until onions are tender. Stir often.
  • Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil.
  • Reduce heat to medium, and simmer for 10 minutes or until chicken is tender and juices from the tomatoes and vinegar have reduced. Stir frequently. Chicken should reach an internal temperature of 165 °F for at least 15 seconds.
  • Remove from heat and stir in lemon juice and parsley.
  • Serve ⅜ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Chicken Ratatouille USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ⅜ cup of Chicken Ratatouille.
Calories
101
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
38
mg
13
%
Sodium
 
185
mg
8
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
3
g
3
%
Protein
 
13
g
26
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Variation
If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.
Yield / Volume