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 ½ cup
Servings and Times
Ingredients and Preparation
Medium chicken breast halves, skinned, and fat removed, boned, and cut into 1 inch pieces
Zucchini, about 7 inches long, unpeeled and thinly sliced
Small eggplant, peeled and cut into 1 inch cubes
Medium onion, thinly sliced
Medium green pepper, cut into 1 inch pieces
Fresh mushrooms, sliced
Whole tomatoes, cut up
1 can (16 ounces)
Garlic clove, minced
Dried basil, crushed
1 ½ teaspoon
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.
Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
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