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# Chicken Ratatouille
- URL: https://www.foodconsumer.org/chicken_ratatouille_0227110739/
- Published: 2011-02-27T20:39:00.000Z
- Updated: 2026-09-22T15:54:53.000Z
- Description: Chicken strips sauteed with zucchini, eggplant, onion, bell pepper and mushrooms, then simmered with canned tomatoes, garlic and basil. Four servings at 266 calories and 30 g protein, from NHLBI's Keep the Beat.
- Author: Food Consumer
- Tags: Poultry Main Dish, Recipes & Dining, #vivvo-import

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

**Ingredients**

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

**Nutrition Facts** 

Calories 266

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

**Directions**

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.*