Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts.
1 1/2 tsps basil leaves
1 dash black pepper
1 tbsp vegetable oil
4 boneless skinless chicken breasts cut into 1" pieces
1 <span class="measurestring" title="eggplant, peeled (yield from 1-1/4 lb)">peeled</span> eggplant, cut into 1" cubes
1 clove garlic, minced
1/2 lb mushrooms, sliced
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, thinly sliced
1 tbsp parsley, minced
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, cut into 1" pieces
2 large zucchini, thinly sliced
16 oz tomatoes
Heat oil in large nonstick skillet. Add chicken and sauté for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
Add tomatoes, garlic, basil, parsley, and pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.
in 1 serving of Chicken Ratatouille.
, 23% carbs, 61% protein.
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