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 Size1 ½ cup
Calories266
Total Fat8 g
Saturated Fat2 g
Cholesterol66 mg
Sodium253 mg
Servings and Times
Servings4
Ingredients and Preparation
IngredientsMeasures
Vegetable oil1 tablespoon
Medium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces4
Zucchini, about 7 inches long, unpeeled and thinly sliced2
Small eggplant, peeled and cut into 1 inch cubes1
Medium onion, thinly sliced1
Medium green pepper, cut into 1 inch pieces1
Fresh mushrooms, sliced1/2 pound
Whole tomatoes, cut up1 can  (16 ounces)
Garlic clove, minced1
Dried basil, crushed1 ½ teaspoon 
Fresh parsley, minced1 tablespoon
Black pepper to taste
  1. Directions
  2. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
  3. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
  4. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
  5. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.