Ingredients for Chicken Ratatouille
- 2 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1 small eggplant (about 1 lb), diced
- 1 small zucchini (about 1 lb), diced
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can crushed tomatoes
- Garlic Powder
- Dried Parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup shredded part-skim mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- Cooked barley or rice, for serving
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How to Make Chicken Ratatouille
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes per side, until browned.
- Add onion, bell pepper, and mushrooms to the skillet. Cook for 5 minutes, until softened.
- Stir in eggplant and zucchini. Cook for another 5 minutes, until slightly tender.
- Add crushed tomatoes, garlic, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Arrange the cooked chicken on top of the vegetables.
- Sprinkle mozzarella cheese over the chicken.
- Cover and cook for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve the Chicken Ratatouille over a bed of cooked barley or rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
34g
Fat
19g
Carbs
6g
