This flavorful, satisfying dish offers a medley of vegetables and chicken that is sure to be a family favorite. Also, once you chop the veggies and slice the chicken, this dish cooks in less than a half-hour.
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1 tbsp canola oil
4 medium chicken breast halves, skinned, and fat removed, boned and cut into 1-inch pieces
2 zucchini, about 7 inches long, thinly sliced
1 small eggplant, cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
½ lb fresh mushrooms, sliced
1 can (16 oz) no salt added diced tomatoes
1 clove garlic, minced
½ tbsp dried basil, crushed
1 tbsp fresh parsley, minced
Black pepper, to taste
- 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.
Makes 4 servings.
Each servings is 1.5 cups.
Total fat: 7g
Saturated fat: 1g
Trans fat: 0g
Total Carbohydrate: 24g
Recipe provided by Stay Young at Heart, from the National Heart, Blood, Lung Institute