If anyone remembers when a famous animated movie under the same name was released, ratatouille has become more of a household name in the kitchen. Traditional ratatouille is made only with vegetables but not every child is going to be over the moon for only veggies for dinner. This recipe turns up the flavor dial with some lean chicken breast for a healthier, more flavorful dish!
Ingredients:
- 1 Tablespoon vegetable oil
- 4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
- 2 zucchini, about 7 inches long, unpeeled, thinly sliced
- 1 small eggplant, peeled, 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 teaspoons dried basil, crushed
- 1 Tablespoon fresh parsley, minced
- to taste black pepper
Directions:
1. Heat oil in a large nonstick skillet. Add chicken and sauté for about 3 minutes or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper. Stir and continue to cook for about 5 minutes or until the chicken is tender.
Yield: 4 servings
Serving size: 1 1/2 cups
Each serving provides:
Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg
Total fiber: 6 g
Protein: 30 g
Carbohydrates: 21 g
Potassium: 1,148 mg