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 and thinly sliced
  • 1 small eggplant, peeled and cut into 1-inch cubes
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, cut into 1-inch pieces
  • ½ lb fresh mushrooms, sliced
  • 1 can (16 oz) whole tomatoes, cut up
  • 1 clove garlic, minced
  • 1½ tsp dried basil, crushed
  • 1 Tbsp fresh parsley, minced
  • black pepper to taste 


1. Heat oil in large non-stick skillet. Add chicken and sauté 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. 

Cook's Note:

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

Original Recipe found on

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