Fat: 6.5 g
Carbohydrates: 19.2g
Calories: 253.3
Protein: 31.5g
Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal. Ingredients:
1 tablespoon olive oil
4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
2 zucchini, about 7″ long, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1″ cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1″ pieces
1/2 lb. fresh mushrooms, sliced
1 can (16 oz.) whole tomatoes, cut up
1 clove garlic, minced
1 1/2 teaspoon dried basil, crushed
1 tablespoon fresh parsley, minced
black pepper to taste
Instructions:
1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender and cooked through.