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  • Chicken Ratatouille

It may be hard to say "ratatouille" (pronounced rat-uh-TOO-ee), but this one-dish recipe will show you that it’s very easy to eat

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 20 minutes 4 servings 1½ C chicken and vegetables
Ingredients

  • 1 Tbsp vegetable oil

  • 12 oz boneless, skinless chicken breast, cut into thin strips

  • 2 zucchini, about 7 inches long, unpeeled, thinly sliced

  • 1 small eggplant, peeled, cut into 1-inch cubes

  • 1 medium onion, thinly sliced

  • 1 medium green bell pepper, rinsed and cut into 1-inch pieces

  • ½ lb fresh mushrooms, rinsed and sliced

  • 1 can (14½ oz) whole peeled tomatoes, chopped

  • ½  Tbsp garlic, minced (about 1 clove)

  • 1½ tsp dried basil, crushed

  • 1 Tbsp fresh parsley, rinsed, dried, and minced

  • ⅛ tsp ground black pepper

266
calories
8 g
Total fat
2 g
Saturated fat
66 mg
Cholesterol
253 mg
Sodium
6 g
Total fiber
30 g
Protein
21 g
Carbohydrates
1,148 mg
Potassium

Directions

  • 1
    Heat oil in a large nonstick pan.  Add chicken, and sauté for about 3 minutes or until lightly browned.

  • 2
    Add zucchini, eggplant, onion, green pepper, and mushrooms.  Cook for about 15 minutes, stirring occasionally.

  • 3
    Add tomatoes, garlic, basil, parsley, and black pepper.  Stir and continue to cook for about 5 minutes. Serve warm.

Tip:  Serve with a side of whole-wheat pasta.

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