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Chicken Ratatouille

Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Chicken is added to this traditional vegetable dish of tomatoes, zucchini, and eggplant for a hearty and satisfying meal.

Makes
4 servings

Ingredients

  • 1 tablespoon vegetable oil (or cooking oil of choice)
  • 2 medium boneless chicken breast
  • 2 medium zucchini, unpeeled and sliced
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium onion, sliced
  • 1 red or green bell pepper, cut into pieces
  • 1/2 pound mushrooms, sliced
  • 1 can (14.5 ounces) tomatoes, low-sodium, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, minced
  • black pepper (to taste)

Directions

  1. Wash hands with soap and water.
  2. Remove skin and fat from chicken and cut into 1-inch pieces
  3. Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned.
  4. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
  5. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

Notes

Learn more about: Zucchini Eggplant Onions Bell Peppers Mushrooms Tomatoes Garlic Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.