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
 

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
½ lb mushrooms, fresh, sliced
1 can (16 oz) whole tomatoes,
   cut up
1 clove garlic, minced
1½ tsp dried basil, crushed
1 Tbsp fresh parsley, minced
   black pepper (to taste)

Preparation:
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: 1½ cup

Each Serving Provides:
Calories: 266
Total Fat: 8g
Saturated Fat: 2g
 

Cholesterol: 66mg
Sodium: 253mg