Chicken Ratatouille
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Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 2 medium boneless chicken breast
- 2 medium zucchini, unpeeled and sliced
- 1 small eggplant, peeled and cut into 1-inch cubes
- 1 medium onion, sliced
- 1 red or green bell pepper, cut into pieces
- 1/2 pound mushrooms, sliced
- 1 can (14.5 ounces) tomatoes, low-sodium, diced
- 1 garlic clove, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, minced
- black pepper (to taste)
Instructions
- Wash hands with soap and water.
- Remove skin and fat from chicken and cut into 1-inch pieces
- Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned.
- Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
Nutrition
| Calories | 179 |
|---|---|
| Protein | 20 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 42 mg |
| Sodium | 60 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion