Easy Chicken Ratatouille

Ra Chicken Rat

This flavorful, satisfying dish offers a medley of vegetables and chicken that is sure to be a family favorite. Also, once you chop the veggies and slice the chicken, this dish cooks in less than a half-hour.


  • 1 tbsp canola oil 
  • 4 medium chicken breast halves, skinned, and fat removed, boned and cut into 1-inch pieces
  • 2 zucchini, about 7 inches long, thinly sliced 
  • 1 small eggplant, 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) no salt added diced tomatoes 
  • 1 clove garlic, minced 
  • ½ tbsp dried basil, crushed 
  • 1 tbsp fresh parsley, minced 
  • Black pepper, to taste


  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.
  4. Stir and continue cooking about 5 minutes, or until chicken is tender.

Nutrition information

Makes 4 servings.

Each servings is 1.5 cups.

Calories: 270 Total fat: 7g Saturated fat: 1g Trans fat: 0g Cholesterol: 65mg Sodium: 90mg Total Carbohydrate: 24g Fiber: 8g Sugars: 11g Protein: 28g

Recipe provided by Stay Young at Heart, from the National Heart, Blood, Lung Institute

This article is from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

Related Articles