Chicken - Chicken Ratatouille
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Chicken - Chicken Ratatouille calories by ingredient
Introduction
Low Carb and Keto, One Dish Pot, Great meal to feed a crowd Low Carb and Keto, One Dish Pot, Great meal to feed a crowdNumber 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, minced
1/2 cup Onions, diced
15 oz can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2 tbsp Parmesan Cheese, shredded
Directions
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.