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
freshly black pepepper to taste
(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)
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.
Yield: 4 servings--Serving Size: 1-1/2 cup
Fat: 6.5 g, Carbohydrates: 19.2g, Calories: 253.3, Protein: 31.5g
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