Nutrition Facts
Calories: 270
Protein: 32g
Total Fat: 7g
Fiber: 8g
Sodium: 240mg
Ingredients:
1 tablespoon vegetable oil
4 medium chicken breast halves, cut into 1-inch pieces
2 7-inch zucchini, unpeeled and sliced thin
1 small eggplant, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
½ lb. mushrooms, sliced
1 16oz can tomatoes, cut up
1 clove garlic, minced
1 ½ teaspoon dried basil
1 tablespoon fresh parsley, minced
Black pepper to taste
Directions:
Heat oil in a skillet, sauté chicken for about 3 minutes. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes. Add tomatoes, garlic, basil, parsley, and pepper. Continue cooking for 5 minutes or until chicken is tender. Serves 4
Recipe adapted from www.fruitsandveggiesmorematters.org
I just love a simple meal of grilled veggies and some sort of protein. Throw in a grain side dish and you ve got a well-balanced meal. This veggie dish is great because you can really use any fresh herbs you have on hand. Speaking of fresh herbs, I ve got to get my garden planted soon. Come to find out the last people who lived in this house started a garden so we have TONS of strawberry plants, a potato plant, huge thing of Italian parsley and the rest is unknown. I am so excited there is stuff already planted, but we have a lot more we want in there. Back to this dish, I love having leftover grilled veggies on hand to add to pasta or sandwiches. This makes plenty!