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Chicken Ratatouille

June 10, 2008 - 7:30am
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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 Size1 ½ cup
Total Fat8 g
Saturated Fat2 g
Cholesterol66 mg
Sodium253 mg

Servings and Times


Ingredients and Preparation

Vegetable oil1 tablespoon
Medium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces4
Zucchini, about 7 inches long, unpeeled and thinly sliced2
Small eggplant, peeled and cut into 1 inch cubes1
Medium onion, thinly sliced1
Medium green pepper, cut into 1 inch pieces1
Fresh mushrooms, sliced1/2 pound
Whole tomatoes, cut up1 can  (16 ounces)
Garlic clove, minced1
Dried basil, crushed1 ½ teaspoon 
Fresh parsley, minced1 tablespoon
Black pepper to taste
  1. Directions
  2. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
  3. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
  4. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
  5. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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