Chicken Ratatouille

Cooking Time:  20-30 minutes
Number of Servings: 4

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Ingredients

1 Tbsp vegetable oil 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces 2 zucchini, about 7 inches long, unpeeled and thinly sliced 1 small eggplant, peeled and cut into 1-inch cubes 1 medium onion, thinly sliced 1 medium green pepper, cut into 1-inch pieces 1/2 lb fresh mushrooms, sliced 1 can   (16 oz) whole tomatoes, cut up 1 clove garlic, minced 1-1/2 tsp  dried basil, crushed 1 Tbsp fresh parsley, minced to taste black pepper

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Directions

1. Heat oil in large nonstick skillet. Add chicken and saute about 3
   minutes, or until lightly browned.

2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about
   15 minutes, stirring occasionally.

3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue
   cooking about 5 minutes, or until chicken is tender.

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Nutrition Facts

– Serving Size: 1 1/2 cups 
Amount Per Serving
Calories: 266

Total fat: 8 g

Saturated fat: 2 g

Cholesterol: 66 mg

Sodium: 253 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services