Chicken ratatouille

Recipe Information

Ingredients

• 1 tablespoon vegetable oil 

• 12oz boneless, skinless chicken breast, cut into thin strips

• 2 zucchini, about 7 inches long, unpeeled, thinly sliced

• 1 small eggplant, peeled and cut into 1-inch cubes

• 1 medium onion, thinly sliced

• 1 medium green bell pepper, rinsed and cut into 1-inch pieces

• 1/2 pound fresh mushrooms, rinsed and sliced

• 1 can (14 1/2 ounces) whole peeled tomatoes, chopped

• 1/2 tablespoon (about 1 clove) garlic, minced

• 1 1/2 teaspoon dried basil, crushed

• 1 tablespoon fresh parsley, rinsed, dried, and minced

• 1/8 teaspoon ground black pepper 

Directions

• Saut� the chicken in a large pan with the oil. Cooked until lightly browned.

• Add the eggplant, onion, zucchini, green pepper, and mushrooms. Saut� together for about 15 minutes. Stir occasionally.

• Stir in the tomatoes, basil, parsley, garlic, and black pepper. Stir and continue to cook for about 5 minutes.

Nutrition (per serving)

• Calories: 266 cal

• Fat: 8g

• Saturated fat: 2g

• Cholesterol: 66mg

• Sodium: 253mg

• Potassium: 1,148mg

• Carbohydrate: 21g

• Fiber: 6g

• Protein: 30g