Recipe: Ratatouille Chicken Bake

RATATOUILLE CHICKEN BAKE

1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 red pepper, thinly sliced
2 small zucchini, thinly sliced
4 Roma tomatoes, sliced
1 small (about 3/4-pound) eggplant, unpeeled and coarsely chopped
1/4 cup fat-free, reduced sodium chicken broth
1 teaspoon dried thyme leaves
3 tablespoons chopped fresh basil
Salt and pepper to taste
4 boneless, skinless chicken breast halves, optional
2 tablespoons pistachios, toasted, optional

Preheat oven to 375 degrees F. Spray 9x13-inch dish with non-stick spray.

Heat oil in large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until soft.

Add pepper, zucchini, tomatoes, eggplant and chicken broth. Cover and simmer 10 to 15 minutes or until the vegetables begin to soften.

Stir in herbs; season with salt and pepper. Place vegetables in baking dish. Place chicken breasts (if using) on top of vegetables. Spoon some of the vegetables on top of the chicken.

Bake until the chicken is golden brown, about 25 to 35 minutes. Sprinkle with pistachio nuts if desired.

Servings: 4
Source: The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts by Myra Kornfeld and Sheila