Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
||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|
||(16 oz) whole tomatoes, cut up|
||clove garlic, minced|
||dried basil, crushed|
||fresh parsley, minced|
- 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.
Yield: 4 servings--Serving Size: 1-1/2 cup
Each serving provides:
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg
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|Source: NHLBI - LDL lowering cholesterol diet|