Baked Garden Ratatouille Recipe
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Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
3.7
28 Rating -
Rate
Non Vegdiet
45minstotal
30minsPrep
45m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Garden Ratatouille Recipe
- 1 Boneless skinless chicken breast halves
- 0.17 tablespoon Olive oil
- 0.08 cup Sliced onions
- 0.33 Cloves garlic, minced
- 1/25 inch 1 small eggplant, trimmed, cut lengthwise in half, then crosswise into --thick slices
- 1/25 inch 1 zucchini, trimmed, cut lengthwise in half, then crosswise into --thick slices
- 0.17 cup Cremini mushrooms, quartered
- 1 Plum tomato s plum tomatoes, coarsely chopped
- 0.33 tablespoon Chopped fresh parsley, divided
- 0.33 teaspoon Chopped Fresh Rosemary
- 0.33 teaspoon Chopped Fresh Thyme
- 1/4 cup Kraft shredded mozzarella cheese with a touch of philadelphia
Nutrition
value
value
167
calories per serving
9 g Fat9 g Protein13 g Carbs4 g FiberOther
Current Totals
- Fat9g
- Protein9g
- Carbs13g
- Fiber4g
MacroNutrients
- Carbs13g
- Protein9g
- Fiber4g
Fats
- Fat9g
Vitamins & Minerals
- Calcium260mg
- Iron3mg
- Vitamin A1471mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B985mcg
- Vitamin B120mcg
- Vitamin C50mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus165mg
- Selenium9mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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