Chicken Ratatouille

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

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sodium
• Paleo
• Whole30

Tags

• sauté
• healthy
• savory
• fresh
• classic
• quick

Ingredients

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

Instructions

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

Nutrition (per serving)

• Calories: 185
• Protein: 18.2 g
• Carbohydrates: 15.9 g
• Fat: 6 g
• Fiber: 5.1 g
• Sodium: 43 mg
• Saturated Fat: 1 g
• Sugar: 9.4 g
• Cholesterol: 45 mg