Chicken RatatouilleEn Español (Spanish Version)
Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
Serving Size1 ½ cupCalories
8 gSaturated Fat2 gCholesterol
253 mgServings4IngredientsMeasuresVegetable oil1 tablespoonMedium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces4Zucchini, about 7 inches long, unpeeled and thinly sliced2Small eggplant, peeled and cut into 1 inch cubes1Medium onion, thinly sliced1Medium green pepper, cut into 1 inch pieces1Fresh mushrooms, sliced1/2 poundWhole tomatoes, cut up1 can (16 ounces)Garlic clove, minced1Dried basil, crushed1 ½ teaspoon Fresh parsley, minced1 tablespoonBlack pepper to tasteDirectionsHeat oil in large nonstick skillet. Add chicken and saute 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.Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.