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|
|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.
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