Chicken Ratatouille

rosemary chicken with oven-roasted ratatouille


1 tablespoon vegetable oil
2 chicken breast (medium, halved, skinned, fat removed, boned, and cut into 1-inch pieces)
2 zucchini (7 inches long, unpeeled and thinly sliced)
1 eggplant (small, peeled and cut into 1-inch cubes)
1 onion (medium, thinly sliced)
1 green pepper (medium, cut into 1-inch pieces)
1/2 pound mushroom (fresh, sliced)
1 can tomatoes (14.5 oz, whole, cut up)
1 garlic clove (minced)
1 1/2 teaspoons basil (dried, crushed)
1 tablespoon parsley (fresh, minced)
black pepper (to taste)


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


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