Ingredients
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)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 179 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 42 mg |
| Sodium | 60 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Total Sugars | 8 g |
| Added Sugars included | 0 g |
| Protein | 20 g |
| Vitamin D | 0 mcg |
| Calcium | 71 mg |
| Iron | 2 mg |
| Potassium | 857 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Ratatouille. Recipe source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.