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Ratatouille- Topped Chicken

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Recipe

 

Yield

servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 each chicken breasts
boned, skinned
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1 tablespoon olive oil
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1 medium onions
chopped
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2 cloves garlic
minced
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½ each sweet red bell peppers
chopped
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½ each green bell peppers
chopped
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1 small eggplant
cubed
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14 ounces tomatoes, canned
chopped
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1 each yellow summer squash
sliced
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1 each zucchini
sliced
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2 tablespoons oregano
fresh
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1 x black pepper
to taste
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½ pound pasta
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Ingredients

Amount Measure Ingredient Features
4 each chicken breasts
boned, skinned
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15 ml olive oil
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1 medium onions
chopped
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2 cloves garlic
minced
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0.5 each sweet red bell peppers
chopped
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0.5 each green bell peppers
chopped
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1 small eggplant
cubed
* Camera
404.6 ml/g tomatoes, canned
chopped
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1 each yellow summer squash
sliced
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1 each zucchini
sliced
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3E+1 ml oregano
fresh
* Camera
1 x black pepper
to taste
* Camera
226.8 g pasta
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Directions

Coat a nonstick skillet with olive oil.

Add onions, garlic, peppers and eggplant.

Sauté 10 minutes until soft.

Add remaining ingredients.

Cover and simmer for 15 minutes.

Preheat oven to 350℉ (180℃).

While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side.

Place in baking dish , set aside and keep warm.

Cover chicken with sauce, cover with foil and bake for 15 minutes.

Serve over your favorite pasta.

For vegetarian dish omit chicken and serve over rice or pasta.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 43615% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 226mg 9%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 74g
Vitamin A 17% Vitamin C 101%
Calcium 9% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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