Meals & Beverages

RECIPES

ROASTED CHICKEN RATATOUILLE

Made With:
Nutrition Facts
Serving Size
SERVING (1.5 CUPS)
Amount Per Serving
Calories 316
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 1.9g
10%
Cholesterol 71mg
24%
Sodium 93mg
4%
Total Carbohydrate 25.5g
9%
Dietary Fiber 4.3g
17%
Protein 29.4g
59%
Vitamin A 8%
Vitamin C 46%
Calcium 4%
Iron 11%
Child Nutritional Content
  • mma: 4.0oz
  • grain: 0.0oz
  • totalVegetable: 1.125c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 1.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

30 min.

Serving & Size

SERVING (1.5 CUPS)

Yields

Enjoy the flavors of the Mediterranean with this roasted chicken ratatouille. Juicy chicken, fresh vegetables, and our Campbell's® No Salt Added Condensed Tomato soup come together perfectly in this tasty dish.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1.5 CUPS)
Amount Per Serving
Calories 316
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 1.9g
10%
Cholesterol 71mg
24%
Sodium 93mg
4%
Total Carbohydrate 25.5g
9%
Dietary Fiber 4.3g
17%
Protein 29.4g
59%
Vitamin A 8%
Vitamin C 46%
Calcium 4%
Iron 11%
Child Nutritional Content
  • mma: 4.0oz
  • grain: 0.0oz
  • totalVegetable: 1.125c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 1.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 60 
balsamic vinegar 1  cups
olive oil 1/2  cups
onion, diced 11 oz. 2  cups
garlic, chopped 1 oz. 2  tbsp.
eggplant, peeled, diced 19 oz. 7  cups
zucchini, diced 23 oz. 6  cups
green and red bell pepper, diced 17 oz. 5  cups
black pepper, ground 2  tsp.
fresh basil leaves, chopped 1/4  cups
fresh thyme leaves, chopped 1  tbsp.
Made With:

Product

Campbell’s® Condensed No Salt Added Tomato Soup

View Product
Campbell’s® Condensed No Salt Added Tomato Soup, 50 ounce 1  cans
1. Mix chicken with 1/2 cup balsamic vinegar.  Roast in oven at 350°F until cooked through. Slice and Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

2.  Heat ¼ cup of oil in a large wide sauce pot. Add onions. Cook for 3-4 minutes.

3. Add garlic, eggplant, zucchini, red and green peppers. Cook for 6-7 minutes on high heat.

4. Add black pepper, basil, and thyme. Cook for 2-3 minutes.

5. Add Campbell’s® Condensed No Salt Added Tomato Soup. Simmer on low heat for 10 minutes.

6. Add remaining olive oil & balsamic vinegar.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve: Using a 12 oz serving spoon, portion 1-1/2 cups vegetable mixture onto plate.  Garnish with 4 oz. of cooked chicken breast. Serve immediately.

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