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Chicken Ratatouille

Prep time: 15 minutes
Cook time: 20 minutes

  • 1 tablespoon vegetable oil
  • 12 ounces boneless, skinless chicken breast, cut into thin strips
  • 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 bell pepper, rinsed and cut into 1-inch pieces
  • 1/2 pound fresh mushrooms, rinsed and sliced
  • 1 can (14 1/2 oz.) whole peeled tomatoes, chopped
  • 1/2 tablespoon garlic, minced (about 1 clove)
  • 1 1/2 teaspoon dried basil, crushed
  • 1 tablespoon fresh parsley, rinsed, dried and minced
  • 1/8 teaspoon ground black pepper
  1. Heat oil in a large non-stick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
  2. Add zucchini, eggplant, onion, green pepper and mushrooms.
  3. Cook for about 15 minutes, stirring occasionally.
  4. Add tomatoes, garlic, basil, parsley and black pepper.
  5. Stir and continue to cook for about 5 minutes.
  6. Serve warm.

Tip:  Serve with a side of whole-wheat pasta.

Nutrition: Serves 4 (serving size is 1 1/2 cup)
Per serving:  266 calories; 8g fat; 2g saturated fat; 66mg cholesterol; 253mg sodium; 6g fiber; 30g protein; 21g carbs

Recipe from Keep the Beat U.S. Dept. of Health & Human Services