Chicken Ratatouille

Ingredients

• 1 tablespoon vegetable oil (or cooking oil of choice)
• 2 medium boneless chicken breast
• 2 medium zucchini, unpeeled and sliced
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium onion, sliced
• 1 red or green bell pepper, cut into pieces
• 1/2 pound mushrooms, sliced
• 1 can (14.5 ounces) tomatoes, low-sodium, diced
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, minced
• black pepper (to taste)

‍ Instructions

1. Wash hands with soap and water.
2. Remove skin and fat from chicken and cut into 1-inch pieces
3. Heat oil in large non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned.
4. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
5. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

Source: USDA / MyPlate