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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


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

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


  • 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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