Chicken And Vegetable Ratatouille

Ingredients

• 1 tablespoon vegetable oil
• 2 chicken breasts, halved, skinned, boned, and cut into 1-inch pieces
• 1 small zucchini, unpeeled and thinly sliced
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 1/2 pound green pepper, cut into 1-inch pieces
• 1 can fresh mushrooms, sliced
• 1 can (14.5 oz) whole tomatoes, cut up
• 1 1/2 teaspoons minced garlic
• 1 tablespoon dried crushed basil
• 1 tablespoon fresh minced parsley
• Black pepper to taste

Method

1. 1 Heat oil in a large non-stick skillet over medium-high heat. Add chicken pieces and sauté for about 3 minutes until lightly browned.
2. 2 Add zucchini, eggplant, onion, green pepper, and mushrooms to the skillet. Cook for about 15 minutes, stirring occasionally, until vegetables begin to soften.
3. 3 Stir in tomatoes, garlic, basil, parsley, and black pepper. Continue cooking for about 5 minutes until the chicken is tender and flavors are combined.