Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
|Serving Size||1 ½ cup|
|Total Fat||8 g|
|Saturated Fat||2 g|
Servings and Times
Ingredients and Preparation
|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|
- 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.