It may be hard to say "ratatouille" (pronounced rat-uh-TOO-ee), but this one-dish recipe will show you that it’s very easy to eat
Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 20 minutes 4 servings 11/2 C chicken and vegetables
1 Tbsp vegetable oil
12 oz boneless, skinless chicken breast, cut into thin strips
2 zucchini, about 7 inches long, unpeeled, thinly sliced
1 small eggplant, peeled, cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green bell pepper, rinsed and cut into 1-inch pieces
1/2 lb fresh mushrooms, rinsed and sliced
1 can (14 1/2 oz) whole peeled tomatoes, chopped
1/2 Tbsp garlic, minced (about 1 clove)
1 1/2 tsp dried basil, crushed
1 Tbsp fresh parsley, rinsed, dried, and minced
1/8 tsp ground black pepper
Total fat 8 g
Saturated fat 2 g
Cholesterol 66 mg
Sodium 253 mg
Total fiber 6 g
Protein 30 g
Carbohydrates 21 g
Potassium 1,148 mg
1, Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
2, Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
3, Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.
Tip: Serve with a side of whole-wheat pasta.
Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
- Healthy Recipes: Chicken Baked with Cabbage and Leek
- Red meat, particularly processed red meat raises risk of type 2 diabetes mellitus
- Appearance by Agribusiness Executive at Organic Conference Stirs Controversy (PR)
- Study suggests whole diet approach to lower CV risk has more evidence than low-fat diets (PR)
- Tell USDA to Protect Organic and Non-GE Farmers--Don’t Punish Them
Rate this article