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Chicken Ratatouille

Chicken breast meat for Chicken Ratatouille

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
zucchini, about 7 inches long, unpeeled, thinly sliced
eggplant, peeled, cut into 1-inch cubes
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.

Nutrition Information

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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