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.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories