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Name: Chicken Ratatouille
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Dried Oregano; 1 c Fat free chicken broth; 2 md Zucchini cubed; 4 servings rice Prepared; 2 Tomatoes chopped; 1 Green pepper sliced; 1 Onion chopped; 1/4 ts Dried basil; 4 Boneless chicken breasts; 1/2 lb Eggplant peeled and cubed; 1/4 ts White pepper; 1/2 c Fat free chicken broth; 1 Garlic minced

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INGREDIENTS

1/4 ts Dried Oregano
1 c Fat free chicken broth
2 md Zucchini ; cubed
4 servings rice ; Prepared
2 Tomatoes ; chopped
1 Green pepper ; sliced
1 Onion ; chopped
1/4 ts Dried basil
4 Boneless chicken breasts
1/2 lb Eggplant ; peeled and cubed
1/4 ts White pepper
1/2 c Fat free chicken broth
1 Garlic ; minced

Servings

INSTRUCTIONS

~ 15% Fat 1. In large nonstick skillet over medium heat; combine broth and chicken. Simmer chicken for 15 minutes. Remove chicken from broth using slotted spoon and drain on paper towels; set aside. 2. Add onion and garlic to broth; cook for 2 minutes, stirring frequently. 3. Add eggplant, tomatoes, zucchini, green peppers, oregano, basil and pepper to onions. Add 1 cup broth and cook 5 minutes. 4. Place chicken in vegetable mixture; cook about 30 minutes longer or until chicken is tender. Serve over rice. Makes 4 servings; Per serving: 187 Calories, 3 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718 on Jan 6, 1998

NOTES

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Chicken Ratatouille

1/4 ts Dried Oregano 
1 c Fat free chicken broth 
2 md Zucchini cubed
4 servings rice Prepared
2  Tomatoes chopped
1  Green pepper sliced
1  Onion chopped
1/4 ts Dried basil 
4  Boneless chicken breasts 
1/2 lb Eggplant peeled and cubed
1/4 ts White pepper 
1/2 c Fat free chicken broth 
1  Garlic minced

~ 15% Fat    1. In large nonstick skillet over medium heat; combine broth and chicken.  Simmer chicken for 15 minutes. Remove chicken from broth using slotted  spoon and drain on paper towels; set aside.    2. Add onion and garlic to broth; cook for 2 minutes, stirring frequently.    3. Add eggplant, tomatoes, zucchini, green peppers, oregano, basil and  pepper to onions. Add 1 cup broth and cook 5 minutes.    4. Place chicken in vegetable mixture; cook about 30 minutes longer or  until chicken is tender. Serve over rice.    Makes 4 servings; Per serving: 187 Calories, 3 Fat Grams    Posted to recipelu-digest Volume 01 Number 468 by Kara9718  <Kara9718@aol.com> on Jan 6, 1998

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Nutrition

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Serving Size: 1 Serving (2374g)
Recipe Makes: 1

Calories: 1286
Calories from Fat: 128 (10%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 3.4g
Cholesterol 547.5mg		168 %
Sodium 2052.4mg		71 %
Potassium 5024.4mg		132 %
Total Carbohydrate 53.1g		16 %
	Dietary Fiber 19g	76 %
	Sugars, other 34.1g
Protein 231.4g		331 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1286

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