Artichoke Ratatouille Chicken

Name: Artichoke Ratatouille Chicken
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 3 Japanese eggplants (about 1 pound); 4 plum tomatoes; 1 medium sweet yellow pepper; 1 medium sweet red pepper; 1 medium onion; 1 can (14 ounces) water-packed artichoke hearts, drained and quartered; 2 tablespoons minced fresh thyme; 2 tablespoons capers, drained; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon Creole seasoning, divided; 1-1/2 pounds boneless skinless chicken breasts, cubed; 1 cup white wine or chicken broth; 1/4 cup grated Asiago cheese; Hot cooked pasta, optional

Cubed chicken breasts braise in a vegetable medley of eggplant, tomatoes, peppers, and artichoke hearts seasoned with thyme, capers, and Creole spices.

Glycemic Load: 1.3 (Low)

288 calories per serving

Serves: 6

Prep: 25 minutes

Cook: 60 minutes

Original recipe: www.tasteofhome.com

About This Calculation

Artichoke Ratatouille Chicken has a low glycemic load of 1.3 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are Japanese eggplant, raw (GL 0.3), sweet yellow pepper, raw (GL 0.3), artichoke hearts, canned in water, drained (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Not counted in this number, because the recipe serves it alongside the dish: pasta, cooked (adds GL 6.7 per serving if eaten).

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.