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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):
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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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