Stove-Top Ratatouille
Don’t let the fancy name fool you: ratatouille is easy to make. Everything goes in a single pot. Bon Appétit!
Ingredients
- 1 tablespoon olive oil OR vegetable oil
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- 2 zucchinis, thinly sliced
- 1 eggplant, peeled and cut into 1-inch cubes
- 1 onion, thinly sliced
- 1 green bell pepper, cut into 1-inch pieces
- 1 8 ounce package mushrooms, sliced
- 1 14.5 ounce can no salt added diced tomatoes with liquid
- 4 clove garlic, minced OR 4 teaspoons garlic powder
- 2 teaspoons Italian seasoning OR Celebrate Your Plate Italian Seasoning
Equipment & Utensils
- Cutting board
- Large pot
- Can opener
- Knife
- Fork
- Mixing spoon, spatula, or tongs
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
- Heat oil in large pot. Add chicken and cook for 6-8 minutes, until browned.
- Remove chicken from pot and add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- Add tomatoes, Italian seasoning, and garlic (if using). Stir to combine. Add chicken and continue cooking for about 8 minutes, or until eggplant slices are tender and can be easily pierced with a fork.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
160
Total Fat
5g
Sodium
50mg
Total Carbohydrate
15g
Protein
16g
