Chicken Ratatouille

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  pounds

  skinless, boneless chicken breast -- cut into cubes

3

  tablespoons

  olive oil

4

  ounces

  black olives -- sliced

2

  small

  zucchini -- sliced

1

  small

  eggplant -- diced

1

  small

  green bell pepper -- sliced

4

  ounces

  mushroom caps -- sliced

14 1/2

  ounces

  no salt added diced tomatoes -- drain

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

 teaspoon

  Italian seasoning

1/4

  cup

  low sodium chicken broth

Heat oven to 425F.

Heat 2 tablespoons oil in skillet over medium high. Add chicken and cook for 3 minutes. Remove from pan.

Add remaining oil and add eggplant. green pepper, and mushrooms. Cook for 3 to 4 minutes or until softened and mushrooms have lost their water.

Add chicken broth, tomatoes, chicken, olives, salt, pepper, and Italian seasoning. Heat to boiling.

Reduce heat and simmer for 10 to 15 minutes or until vegetates are tender and chicken cooked through.


Makes 6 servings.
Per Serving: 304 Calories; 11g Fat (32.2% calories from fat); 38g Protein; 14g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 497mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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