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Chicken Ratatouille

Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

  • 1 Tbsp vegetable oil
  • 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
  • 2 zucchini, about 7 inches long, unpeeled and thinly sliced
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  • 1 small eggplant, peeled and 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 saute about 3 minutes, or until lightly browned.

  2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.

  3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

Yield:4 servings--Serving Size: 1-1/2 cup

Each serving provides:

Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg

National Heart, Lung, and Blood Institute

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