Chicken - Chicken Ratatouille
- Number of Servings: 5
Ingredients
3 tbsp Extra Virgin Olive Oil 12 oz boneless, skinless chicken breast 2 cup Eggplant, cubed 2 cup Zucchini, cubed 1 med Green Bell Pepper 6 oz Mushrooms 3 clove Garlic, minced1/2 cup Onions, diced15 oz can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 2 tbsp Parmesan Cheese, shredded
Heat 1 Tbl olive oil in a large non-stick skillet.
Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes. (remove/set aside)
Add another Tbl oil as needed with each pile of veggies: onion, zucchini, eggplant, and peppers; season with salt and fresh ground pepper and stir fry a little, then add chicken back in.
Continue to cook over medium-high heat for about 12 to 15 minutes, or until fork-tender.
Add tomatoes, basil and parsley or other seasoning and cook for about 3 more minutes, or until heated through.
Taste for seasonings and adjust accordingly.
Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes. (remove/set aside)
Add another Tbl oil as needed with each pile of veggies: onion, zucchini, eggplant, and peppers; season with salt and fresh ground pepper and stir fry a little, then add chicken back in.
Continue to cook over medium-high heat for about 12 to 15 minutes, or until fork-tender.
Add tomatoes, basil and parsley or other seasoning and cook for about 3 more minutes, or until heated through.
Taste for seasonings and adjust accordingly.
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 10.6 g
- Cholesterol: 40.4 mg
- Sodium: 874.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.1 g
- Protein: 16.2 g
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