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. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
4. 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
National Heart, Lung, and Blood Institute
I am interested in this recipe but I don't understand Step 4. Is this a misprint? Thanks.
The way I understand it is to put in the oven on broil for 15 minutes. This will brown it and complete the cooking.
Susan from ThriftyFun
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!