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Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts.
1 tbsp vegetable oil
4 boneless skinless chicken breasts cut into 1" pieces
2 large zucchini, thinly sliced
1 <span class="measurestring" title="eggplant, peeled (yield from 1-1/4 lb)">peeled</span> eggplant, cut into 1" cubes
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, thinly sliced
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, cut into 1" pieces
1/2 lb mushrooms, sliced
16 oz tomatoes
1 clove garlic, minced
1 1/2 tsps basil leaves
1 tbsp parsley, minced
1 dash 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.
in 1 serving of Chicken Ratatouille.
, 23% carbs, 61% protein.
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