Chicken Ratatouille

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.

CAL/SERV :

266

PREP TIME :

15 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS

Ingredients

  • 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

INSTRUCTIONS
  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.

Nutrition (per serving):

Caloies 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.

 Courtesy of National Heart, Lung, and Blood Institute