Chicken with Ratatouille Bean Stew & Basil Oil

Balances protein and fiber while limiting fat, sodium, and added sugar

Allergens: None

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Tomato Paste

    1 unit

  • Zucchini

    1 unit

  • Cannellini Beans

    1 unit

  • Chicken Stock Concentrate

    1 unit

  • Herbes de Provence

    0.33 tablespoon

  • Scallions

    2 units

  • Chicken Cutlets

    12 ounce

  • Dijon Mustard

    2 teaspoon

  • Garlic Powder

    1 teaspoon

  • Basil Paste

    1 ounce

  • Sugar

    1 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Core, deseed, and dice bell pepper. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.
  • In a small bowl, combine basil paste, 2 tsp olive oil (4 tsp for 4 servings), a pinch of salt, and pepper. Set aside until ready to serve.
Ingredient Quantities

  • Zucchini

    1 unit

  • Scallions

    2 units

  • Basil Paste

    1 ounce

  • Olive Oil

    2 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

2
  • Heat a drizzle of oil in a medium pan over medium-high heat. Add bell pepper, zucchini, salt, and pepper; cook until veggies are almost tender, 4-5 minutes.
  • Add tomato paste and cook, stirring, until fragrant, about 30 seconds.
  • Stir in ¾ cup water, stock concentrate, 1 tsp herbes de Provence (we sent more!), 1 tsp sugar, garlic powder, scallion whites, and beans (1¼ cups water, 2 tsp herbes de Provence, and 2 tsp sugar for 4 servings).
  • Reduce heat to medium and cook until beans and veggies are tender, 5-6 minutes more.
  • Remove from heat and stir in mustard and scallion greens. Season with salt and pepper.

 

Ingredient Quantities

  • Tomato Paste

    1 unit

  • Zucchini

    1 unit

  • Herbes de Provence

    0.33 tablespoon

  • Garlic Powder

    1 teaspoon

  • Sugar

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

3
  • While stew cooks, pat chicken* dry with paper towels and season all over with salt and pepper.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5–7 minutes per side.
  • Transfer to a cutting board.
Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

4
  • Thinly slice chicken crosswise.
  • Divide stew between shallow bowls and top with chicken. Drizzle with basil oil and serve.