Chicken Ratatoullie

Preparation Time: 30 minutes
1 Tbsp Vegetable oil 4 medium Chicken breast halves, skinned, fat removed, boned and cut into 1-inch pieces 2 7-inch Zucchini, unpeeled and thinly sliced 1 small Eggplant, peeled and cut into 1-inch cubes 1 medium Onion, thinly sliced 1 medium Green pepper, cut into 1-inch pieces ½ lb Mushrooms, fresh, sliced 1 (16 oz) can Tomatoes, whole, cut up 1 clove Garlic, minced 1 ½ tsp Dried basil, crushed 1 Tbsp Fresh parsley, minced Black pepper to taste
Heat oil in large non-stick skillet. Add chicken and saute about 3 minutes (or until lightly browned). Add zucchini, eggplant, onion, green pepper and mushrooms. Cook for about 15 minutes. Add tomatoes, garlic, basil, parsley and pepper. Continue to cook for about 5 minutes or until chicken is tender. Serve.
Serves: 4
2 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 270 Total Fat: 7g Saturated Fat: 1.5g % of Calories from Fat: 23% % Calories from Sat Fat: 5%		Protein: 32g Carbohydrates: 21g Cholesterol: 75mg Dietary Fiber: 8g Sodium: 240mg
Each serving provides: An excellent source of fiber, vitamins B2, B3, B6, C and K, phosphorous, potassium and selenium, and a good source of vitamin B1, folate, pantothenic acid, copper, iron, magnesium, manganese, molybdenum and zinc.

Recipe courtesy of the Department of Health and Human Services.
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