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Chicken Ratatouille

Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

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
 

  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.

Yield: 4 servings--Serving Size: 1-1/2 cup

Each serving provides:

Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg

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