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
2 chicken breast (medium, halved, skinned, fat removed, boned, and cut into 1-inch pieces)
2 zucchini (7 inches long, unpeeled and sliced)
1 eggplant (small, peeled and cut into 1-inch cubes)
1 onion (medium, sliced)
1 bell pepper (red or green, cut into pieces)
1/2 pound mushroom (fresh, sliced)
1 can tomatoes, low-sodium (14.5 oz, diced)
1 garlic clove (minced)
1 tablespoon basil (fresh, chopped)
1 tablespoon parsley (fresh, minced)
black pepper (to taste)

Wash hands with soap and water.
Heat oil in large non-stick skillet. Add chicken and sauté 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.

This is a variation — USDA MyPlate edition. Base recipe: Chicken Ratatouille →

Edition Primary USDA MyPlate

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

Nutrition (per serving)

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