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 (16 oz) can 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.

Yield: 4 servings, serving size: 1 1/2 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

Source: NIH