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Chicken Ratatouille USDA Recipe for Child Care Centers

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 (No. 10 scoop) provides 1½ oz equivalent meat and ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Course: Main Course
Cuisine: French
Keyword: Child Care Centers, CACFP, 2021-02-batch, 508c, Multicultural
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer
25 Servings
Calories: 101

Ingredients

25 Servings

    Weight

    • - - Canola oil
    • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
    • 4¼ oz *Zucchini, fresh, unpeeled, ½" diced
    • 8⅓ oz *Eggplant, fresh, unpeeled, ½" diced
    • 6¼ oz *Onions, fresh, peeled, ¼" diced
    • 5¼ oz *Green bell pepper, fresh, ¼" diced
    • 2¾ oz *Mushrooms, fresh, thinly sliced
    • - - Salt, table
    • 1 lb 10 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
    • - - *Garlic, fresh, minced
    • - - Basil, dried
    • - - Black pepper, ground
    • - - Balsamic vinegar
    • - - Lemon juice, fresh or bottled
    • - - Parsley, fresh, chopped

    Mea-sure

    • 1 Tbsp Canola oil
    • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
    • ⅞ cup *Zucchini, fresh, unpeeled, ½" diced
    • 4½ cup *Eggplant, fresh, unpeeled, ½" diced
    • 1¼ cup *Onions, fresh, peeled, ¼" diced
    • 1 cup *Green bell pepper, fresh, ¼" diced
    • ¾ cup ½ Tbsp *Mushrooms, fresh, thinly sliced
    • 1 tsp Salt, table
    • 3 cup 2 Tbsp (⅓ No. 10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
    • 4 cloves *Garlic, fresh, minced
    • 2 tsp Basil, dried
    • ½ tsp Black pepper, ground
    • 2 tsp Balsamic vinegar
    • 2 tsp Lemon juice, fresh or bottled
    • 2 Tbsp Parsley, fresh, chopped

    50 Servings

      Weight

      • - - Canola oil
      • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
      • 8½ oz *Zucchini, fresh, unpeeled, ½" diced
      • 1 lb ⅔ oz *Eggplant, fresh, unpeeled, ½" diced
      • 12½ oz *Onions, fresh, peeled, ¼" diced
      • 10½ oz *Green bell pepper, fresh, ¼" diced
      • 5½ oz *Mushrooms, fresh, thinly sliced
      • - - Salt, table
      • 3 lb 4 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
      • - - *Garlic, fresh, minced
      • - - Basil, dried
      • - - Black pepper, ground
      • - - Balsamic vinegar
      • - - Lemon juice, fresh or bottled
      • - - Parsley, fresh, chopped

      Measure

      • 2 Tbsp Canola oil
      • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
      • 1¾ cup *Zucchini, fresh, unpeeled, ½" diced
      • 2 qt 1 cup *Eggplant, fresh, unpeeled, ½" diced
      • 2½ cup *Onions, fresh, peeled, ¼" diced
      • 2 cup *Green bell pepper, fresh, ¼" diced
      • 1½ cups 1 Tbsp *Mushrooms, fresh, thinly sliced
      • 2 tsp Salt, table
      • 1 qt 2¼ cups (⅔ No. 10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
      • 8 cloves *Garlic, fresh, minced
      • 1 Tbsp 1 tsp Basil, dried
      • 1 tsp Black pepper, ground
      • 1 Tbsp 1 tsp Balsamic vinegar
      • 1 Tbsp 1 tsp Lemon juice, fresh or bottled
      • ¼ cup Parsley, fresh, chopped

      -

      25 Servings

        Weight

        • - - Canola oil
        • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
        • 4¼ oz *Zucchini, fresh, unpeeled, ½" diced
        • 8⅓ oz *Eggplant, fresh, unpeeled, ½" diced
        • 6¼ oz *Onions, fresh, peeled, ¼" diced
        • 5¼ oz *Green bell pepper, fresh, ¼" diced
        • 2¾ oz *Mushrooms, fresh, thinly sliced
        • - - Salt, table
        • 1 lb 10 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
        • - - *Garlic, fresh, minced
        • - - Basil, dried
        • - - Black pepper, ground
        • - - Balsamic vinegar
        • - - Lemon juice, fresh or bottled
        • - - Parsley, fresh, chopped

        Mea-sure

        • 1 Tbsp Canola oil
        • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
        • ⅞ cup *Zucchini, fresh, unpeeled, ½" diced
        • 4½ cup *Eggplant, fresh, unpeeled, ½" diced
        • 1¼ cup *Onions, fresh, peeled, ¼" diced
        • 1 cup *Green bell pepper, fresh, ¼" diced
        • ¾ cup ½ Tbsp *Mushrooms, fresh, thinly sliced
        • 1 tsp Salt, table
        • 3 cup 2 Tbsp (⅓ No. 10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
        • 4 cloves *Garlic, fresh, minced
        • 2 tsp Basil, dried
        • ½ tsp Black pepper, ground
        • 2 tsp Balsamic vinegar
        • 2 tsp Lemon juice, fresh or bottled
        • 2 Tbsp Parsley, fresh, chopped

        50 Servings

          Weight

          • - - Canola oil
          • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
          • 8½ oz *Zucchini, fresh, unpeeled, ½" diced
          • 1 lb ⅔ oz *Eggplant, fresh, unpeeled, ½" diced
          • 12½ oz *Onions, fresh, peeled, ¼" diced
          • 10½ oz *Green bell pepper, fresh, ¼" diced
          • 5½ oz *Mushrooms, fresh, thinly sliced
          • - - Salt, table
          • 3 lb 4 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
          • - - *Garlic, fresh, minced
          • - - Basil, dried
          • - - Black pepper, ground
          • - - Balsamic vinegar
          • - - Lemon juice, fresh or bottled
          • - - Parsley, fresh, chopped

          Measure

          • 2 Tbsp Canola oil
          • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
          • 1¾ cup *Zucchini, fresh, unpeeled, ½" diced
          • 2 qt 1 cup *Eggplant, fresh, unpeeled, ½" diced
          • 2½ cup *Onions, fresh, peeled, ¼" diced
          • 2 cup *Green bell pepper, fresh, ¼" diced
          • 1½ cups 1 Tbsp *Mushrooms, fresh, thinly sliced
          • 2 tsp Salt, table
          • 1 qt 2¼ cups (⅔ No. 10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
          • 8 cloves *Garlic, fresh, minced
          • 1 Tbsp 1 tsp Basil, dried
          • 1 tsp Black pepper, ground
          • 1 Tbsp 1 tsp Balsamic vinegar
          • 1 Tbsp 1 tsp Lemon juice, fresh or bottled
          • ¼ cup Parsley, fresh, chopped

          Instructions

          • Heat oil on medium-high heat.
            For 25 servings, use 2 extra-large skillets.
            For 50 servings, use 4 extra-large skillets.
          • Add chicken and sauté 10–15 minutes, or until lightly browned.
          • Add zucchini, eggplant, onion, green pepper, mushrooms, and salt. Cook 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 tomatoes and vinegar have reduced. Stir frequently.
          • Remove from heat and stir in lemon juice and parsley.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Serve ⅜ cup (No. 10 scoop).
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Variations
          If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.

          Nutrition

          Serving: 0⅜ cup (No. 10 scoop) Chicken Ratatouille. | Calories: 101 | Total Carbohydrate: 3g | Protein: 13g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 185mg | Dietary Fiber: 1g | Total Sugars: 3g | Calcium: 22mg | Iron: 1mg