From the Pantry Butler kitchen

Chicken Ratatouille

4 servings

Chicken Ratatouille

Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal. USDA MyPlate Kitchen — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food

Ingredients

  • 1 tablespoon vegetable oil — or cooking oil of choice
  • 2 medium boneless chicken breast
  • 2 medium zucchini, unpeeled and sliced
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium onion, sliced
  • 1 red or green bell pepper, cut into pieces
  • 1/2 pound mushrooms, sliced
  • 1 can (14.5 ounces) tomatoes, low-sodium, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, minced
  • black pepper — to taste

Method

  1. Wash hands with soap and water.
  2. Remove skin and fat from chicken and cut into 1-inch pieces Heat oil in large non-stick skillet.
  3. Add chicken and sauté about 3 minutes, or until lightly browned.
  4. Add zucchini, eggplant, onion, green pepper, and mushrooms.
  5. Cook about 15 minutes, stirring occasionally.
  6. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

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