Chicken Ratatouille

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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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