ROASTED CHICKEN RATATOUILLE
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%

roasted chicken ratatouille

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.

  • Total time: 30 minutes
  • Servings: 15
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 60
balsamic vinegar 1 cup
olive oil 0.5 cup
onion , diced 11.000 oz. 2 cup
garlic , chopped 1.000 oz. 2 tbsp.
eggplant , peeled, diced 19.000 oz. 7 cup
zucchini , diced 23.000 oz. 6 cup
green and red bell pepper , diced 17.000 oz. 5 cup
black pepper , ground 2 tsp.
fresh basil leaves , chopped 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
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 3 oz. of cooked chicken breast. Serve immediately.

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.

  • Total time: 30 minutes
  • Servings: 15
Ingredient Weight Measure
boneless, skinless chicken breast , yield from 1 ounce raw 60
balsamic vinegar 1 cup
olive oil 0.5 cup
onion , diced 11.000 oz. 2 cup
garlic , chopped 1.000 oz. 2 tbsp.
eggplant , peeled, diced 19.000 oz. 7 cup
zucchini , diced 23.000 oz. 6 cup
green and red bell pepper , diced 17.000 oz. 5 cup
black pepper , ground 2 tsp.
fresh basil leaves , chopped 0.25 cup
fresh thyme leaves , chopped 1 tbsp.
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
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 3 oz. of cooked chicken breast. Serve immediately.

Made with:

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