|Preparation Time||15 Minutes|
|Cook Time||20 Minutes|
|Total Time||35 Minutes|
|Cooking Method||Sautï¿½ing; Stove Top|
|Diet||Low Calorie; Low Fat; Heart Healthy; High Fiber; High Protein; Gluten Free|
1 tablespoon vegetable oil
12oz boneless, skinless chicken breast, cut into thin strips
2 zucchini, about 7 inches long, unpeeled, thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green bell pepper, rinsed and cut into 1-inch pieces
1/2 pound fresh mushrooms, rinsed and sliced
1 can (14 1/2 ounces) whole peeled tomatoes, chopped
1/2 tablespoon (about 1 clove) garlic, minced
1 1/2 teaspoon dried basil, crushed
1 tablespoon fresh parsley, rinsed, dried, and minced
1/8 teaspoon ground black pepper
Sautï¿½ the chicken in a large pan with the oil. Cooked until lightly browned.
Add the eggplant, onion, zucchini, green pepper, and mushrooms. Sautï¿½ together for about 15 minutes. Stir occasionally.
Stir in the tomatoes, basil, parsley, garlic, and black pepper. Stir and continue to cook for about 5 minutes.
Calories: 266 cal
Saturated fat: 2g