Chicken Ratatouille

Prep time: 15 minutes
Cook time: 20 minutes
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
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
½ lb fresh mushrooms, rinsed and
sliced
1 can (14½ oz) whole peeled
tomatoes, chopped
½ Tbsp garlic, minced (about 1 clove)
1½ tsp dried basil, crushed
1 Tbsp fresh parsley, rinsed, dried, and
minced
1
/8 tsp ground black pepper
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.