Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
Nutrition Facts| Serving Size | 1 ½ cup | | Calories | 266 | | Total Fat | 8 g | | Saturated Fat | 2 g | | Cholesterol | 66 mg | | Sodium | 253 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Vegetable oil | 1 tablespoon | | Medium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces | 4 | | Zucchini, about 7 inches long, unpeeled and thinly sliced | 2 | | Small eggplant, peeled and cut into 1 inch cubes | 1 | | Medium onion, thinly sliced | 1 | | Medium green pepper, cut into 1 inch pieces | 1 | | Fresh mushrooms, sliced | 1/2 pound | | Whole tomatoes, cut up | 1 can (16 ounces) | | Garlic clove, minced | 1 | | Dried basil, crushed | 1 ½ teaspoon | | Fresh parsley, minced | 1 tablespoon | | Black pepper to taste |
Directions - 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.
- Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
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