Artichoke Ratatouille Chicken

“I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta.” —Judy Armstrong, Prairieville, Louisiana

Artichoke Ratatouille ChickenPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 25minutes 1hour
Servings Prep Time
6servings 25minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
  2. Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
  3. Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Recipe Notes

Nutrition Facts
1-2/3 cups: 252 calories, 9g fat (2g saturated fat), 67mg cholesterol, 468mg sodium, 15g carbohydrate (4g sugars, 4g fibre), 28g protein.

Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.