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Chicken Ratatouille

Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal.

pot of chicken ratatouille

Makes: 4 servings

Ingredients

  • 1 tablespoon oil
  • 2 medium boneless, skinless chicken breasts
  • 2 medium zucchini, sliced
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium onion, sliced
  • 1 red bell pepper, cut into ½ inch pieces
  • 8 ounces mushrooms, sliced
  • 1 14.5 ounce can low-sodium diced tomatoes
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, minced
  • black pepper to taste

Directions

  1. Cut chicken into 1-inch pieces
  2. Heat oil in large non-stick skillet. Add chicken and sauté for about 3 minutes, or until lightly browned.
  3. Add zucchini, eggplant, onion, red pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
  4. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking for about 5 minutes, or until chicken is tender.

Recipe from: A Healthier You: Based on the Dietary Guidelines for Americans, US Department of Health and Human Services, Office of Disease Prevention and Health Promotion, adapted by the USDA Food and Nutrition Administration.