Recipe Source: Deliciously Healthy Dinners
||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
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.
Serve with a side of whole-wheat pasta.
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