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Chicken with Vegetables

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Submitted by digreene

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

¼ 59
CUP ML OLIVE OIL
1 453.6
POUND G CHICKEN BREASTS
cubes, boneless
1 1
MEDIUM MEDIUM ONIONS
cut into 1/4 inch slice
1 5
TEASPOONS ML GARLIC
minced
¼ 113.4
POUND G ZUCCHINI
trimmed, cut into 1/4 inch pieces
1 1
X X SWEET RED BELL PEPPERS
half of *
2 2
EACH EACH TOMATOES
cored, seeded cube
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML ITALIAN SEASONING *
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 334 48% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 386mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 73g
Vitamin A 12% Vitamin C 25%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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