|
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.
- Broil 6 inches from heat, 15 minutes
on each side, brushing with marinade every 5 minutes. Discard any
leftover marinade.
Yield: 4 servings--Serving Size: 1-1/2
cup
Each serving provides:
Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg
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