Chicken Ratatouille

1 Tbsp vegetable oil
4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
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 pepper, cut into 1-inch pieces
1/2 lb fresh mushrooms, sliced
1 can (16 oz) whole tomatoes, cut up
1 clove garlic, minced
1 1/2 tsp dried basil, crushed
1 Tbsp fresh parsley, minced
to taste black pepper


1. Heat oil in large nonstick skillet. 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 pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.

Yield: 4 servings
Serving size: 11/2 cups
Each serving provides:
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