This Chicken Ratatouille uses Chicken breast halves with healthy vegetables seasoned with garlic, basil and parsley. Served over rice, this delicious dish loaded with vegetables and skinless chicken breasts, makes a lower fat, lower salt one-dish meal.
1 tablespoon vegetable oil
4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
2 zucchini, about 7 inches long, unpeeled, thinly sliced
1 eggplant, peeled, cut into 1-inch cubes
1 onion, thinly sliced
1 medium green bell pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 can (16 oz) whole tomatoes, cut up
1 clove garlic, minced
1-1/2 teaspoon dried basil, crushed
1 tablespoon fresh parsley, minced
Black pepper, to taste
Heat oil in large nonstick skillet. Add chicken and saute for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
Add tomatoes, garlic, basil, parsley, and pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.
Recipe makes 4 servings.
Serving size: 1-1/2 cup
Calories: 266; Total Fat: 8g; Saturated Fat: 2mg; Cholesterol: 66mg; Sodium: 253mg; Carbohydrates: 21g; Fiber: 6g; Protein: 30g
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