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
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.