Chicken Ratatouille

Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal.

Yield

4 servings

Serving size

1 1/2 cups

Rating

3.51 of 5 (69 ratings)

Food groups

• Protein Foods: 1 1/2 ounces
• Vegetables: 1 3/4 cups

Ingredients

• 1 tablespoon vegetable oil (or cooking oil of choice)
• 2 medium boneless chicken breast
• 2 medium zucchini, unpeeled and sliced
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium onion, sliced
• 1 red or green bell pepper, cut into pieces
• 1/2 pound mushrooms, sliced
• 1 can (14.5 ounces) tomatoes, low-sodium, diced
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, minced
• black pepper (to taste)

Directions

1. Wash hands with soap and water.
2. Remove skin and fat from chicken and cut into 1-inch pieces Heat oil in large non-stick skillet.
3. Add chicken and sauté about 3 minutes, or until lightly browned.
4. Add zucchini, eggplant, onion, green pepper, and mushrooms.
5. Cook about 15 minutes, stirring occasionally.
6. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

Nutrition per serving

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Source

Recipe by: A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-ratatouille. Federal works are public domain in the United States.