Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
|1 Tbsp||vegetable oil|
|4||medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces|
|2||zucchini, about 7 inches long, unpeeled and thinly sliced|
|1||small eggplant, peeled and cut into 1-inch cubes|
|1||medium onion, thinly sliced|
|1||medium green pepper, cut into 1-inch pieces|
|1/2 lb||fresh mushrooms, sliced|
|1 can||(16 oz) whole tomatoes, cut up|
|1||clove garlic, minced|
|1-1/2 tsp||dried basil, crushed|
|1 Tbsp||fresh parsley, minced|
|to taste||black pepper|
- Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
- Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
- Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
Yield: 4 servings--Serving Size: 1-1/2 cup
Each serving provides:
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg