• Chicken Ratatouille

    Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

    Nutrition Facts

    Serving Size 1 ½ cup
    Calories 266
    Total Fat 8 g
    Saturated Fat 2 g
    Cholesterol 66 mg
    Sodium 253 mg

    Servings and Times

    Servings 4

    Ingredients and Preparation

    Ingredients Measures
    Vegetable oil 1 tablespoon
    Medium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces 4
    Zucchini, about 7 inches long, unpeeled and thinly sliced 2
    Small eggplant, peeled and cut into 1 inch cubes 1
    Medium onion, thinly sliced 1
    Medium green pepper, cut into 1 inch pieces 1
    Fresh mushrooms, sliced 1/2 pound
    Whole tomatoes, cut up 1 can  (16 ounces)
    Garlic clove, minced 1
    Dried basil, crushed 1 ½ teaspoon 
    Fresh parsley, minced 1 tablespoon
    Black pepper to taste
    Directions
    1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
    2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
    3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
    4. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
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