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
Cholesterol 66 mg
Sodium 253 mg
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.