Chicken Ratatouille

Nutrition Facts

Calories: 270

Protein: 32g

Total Fat: 7g

Fiber: 8g

Sodium: 240mg


1 tablespoon vegetable oil

4 medium chicken breast halves, cut into 1-inch pieces

2 7-inch zucchini, unpeeled and sliced thin

1 small eggplant, peeled and cut into 1-inch cubes

1 medium onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

½ lb. mushrooms, sliced

1 16oz can tomatoes, cut up

1 clove garlic, minced

1 ½ teaspoon dried basil

1 tablespoon fresh parsley, minced

Black pepper to taste


Heat oil in a skillet, sauté chicken for about 3 minutes.  Add zucchini, eggplant, onion, green pepper, and mushrooms.  Cook for about 15 minutes.  Add tomatoes, garlic, basil, parsley, and pepper.  Continue cooking for 5 minutes or until chicken is tender.  Serves 4


Recipe adapted from


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One thought on “Chicken Ratatouille
  1. I just love a simple meal of grilled veggies and some sort of protein. Throw in a grain side dish and you ve got a well-balanced meal. This veggie dish is great because you can really use any fresh herbs you have on hand. Speaking of fresh herbs, I ve got to get my garden planted soon. Come to find out the last people who lived in this house started a garden so we have TONS of strawberry plants, a potato plant, huge thing of Italian parsley and the rest is unknown. I am so excited there is stuff already planted, but we have a lot more we want in there. Back to this dish, I love having leftover grilled veggies on hand to add to pasta or sandwiches. This makes plenty!