This recipe is relatively low carb and delicious.
You can, of course, increase the portions to
serve more, and adjust the recipe to your taste.
Chicken Ratatouille can be cooked in advance
and frozen or refrigerated. Organic and fresh ingredients are recommended. |
Low Carb Chicken Ratatouille
Ingredients:
2 medium chicken breasts, skinless, boneless, cut chicken into 1 inch pieces
2 tablespoons of olive oil
6 oz. red onion thinly sliced
1 packet of fresh cilantro
2.5 oz. of thinly sliced zucchini
2.5 oz. eggplant cubed
1 14.5 ounce can of tomatoes
2 oz green pepper sliced
2.5 oz. mushrooms sliced
1 teaspoon dried basil
2 cloves fresh garlic finely minced
1 teaspoon of dried parsley
.5 teaspoon of freshly ground black pepper
Sea salt or kosher, after cooking, according to taste. |
Directions:
Using a large skillet, heat the olive oil, then add the chicken. Stir and turn until brown.
Add the onion, mushrooms, zucchini, eggplant, and green pepper. Let cook about 15 minutes, stirring occasionally until the vegetables are tender.
Now you are ready to add the tomatoes, garlic, basil, parsley and black pepper, stirring gently until mixed. Simmer for about five minutes until most of the liquid has evaporated.
Add salt and pepper according to taste.
When served, you can garnish with fresh chopped coriander leaves.
This is a healthy low carb meal.
Approximate food counts (per serving):
398 calories,
24 grams proteins,
22 grams carbs,
26 grams fats.
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