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 |
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
- Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
- Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
- Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
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