Chicken with Vegetables
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | pound |
chicken breasts
cubes, boneless |
|
| 1 | medium |
onions
cut into 1/4 inch slice |
|
| 1 | teaspoons |
garlic
minced |
|
| ¼ | pound |
zucchini
trimmed, cut into 1/4 inch pieces |
|
| 1 | x |
sweet red bell peppers
half of |
*
|
| 2 | each |
tomatoes
cored, seeded cube |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 453.6 | g |
chicken breasts
cubes, boneless |
|
| 1 | medium |
onions
cut into 1/4 inch slice |
|
| 5 | ml |
garlic
minced |
|
| 113.4 | g |
zucchini
trimmed, cut into 1/4 inch pieces |
|
| 1 | x |
sweet red bell peppers
half of |
*
|
| 2 | each |
tomatoes
cored, seeded cube |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat the olive oil in a wok or large skillet over high heat.
Reduce the heat to medium high.
Add the chicken, onion and garlic.
Stir- fry, stirring constantly, for 3 minutes.
Add the zucchini and bell pepper, and sauté for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked.
Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes.
Serve immediately.
Serves 4.
