Chicken Ratatouille
Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups
185
Calories
18g
Protein
16g
Carbs
6g
Fat
5g
Fiber
9g
Sugar
43mg
Sodium
Saturated Fat 1 g · Cholesterol 45 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon · or cooking oil of choice
boneless chicken breast
2 medium
zucchini, unpeeled and sliced
2 medium
eggplant, peeled and cut into 1-inch cubes
1 small
onion, sliced
1 medium
red or green bell pepper, cut into pieces
1
mushrooms, sliced
1/2 pound
tomatoes, low-sodium, diced
1 can (14.5 ounces)
garlic clove, minced
1
fresh basil, chopped
1 tablespoon
fresh parsley, minced
1 tablespoon
black pepper
to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Remove skin and fat from chicken and cut into 1-inch pieces
- 3
Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned.
- 4
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- 5
Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
Source: USDA MyPlate Kitchen · A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion
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