Recipe of the Month
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 |
- Heat oil in large nonstick skillet. Add chicken and sauté for about 3 minutes or until lightly browned.
- Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
- Add tomatoes, garlic, basil, parsley, and pepper. Stir and continue to cook for about 5 minutes or until chicken is tender.
Recipe from the National Heart, Lung, & Blood Institute
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It may be hard to say ratatouille, but this one-dish recipe will show you that it’s very easy to eat.
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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 |
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