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Chicken Ratatouille

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

Serves 4 · Protein Foods

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)

Steps

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

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories179
Protein20.0 g
Fat6.0 g
Carbs14.0 g
Fiber4.0 g
Sodium60 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)