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