Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
20 minutes |
4 servings |
1½ C chicken and vegetables |
1 Tbsp vegetable oil
|
12 oz boneless, skinless chicken breast, cut into thin strips
|
2 zucchini, about 7 inches long, unpeeled, thinly sliced
|
1 small eggplant, peeled, cut into 1-inch cubes
|
1 medium onion, thinly sliced
|
1 medium green bell pepper, rinsed and cut into 1-inch pieces
|
½ lb fresh mushrooms, rinsed and sliced
|
1 can (14½ oz) whole peeled tomatoes, chopped
|
½ Tbsp garlic, minced (about 1 clove)
|
1½ tsp dried basil, crushed
|
1 Tbsp fresh parsley, rinsed, dried, and minced
|
⅛ tsp ground black pepper
|
|
|
|
Directions
-
1
|
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
|
-
2
|
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
|
-
3
|
Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.
|
Tip:
Serve with a side of whole-wheat pasta.
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.