Low-Fat Chicken and Veggie Saute

Total Time
Prep 10 mins
Cook 10 mins

I came up with this last night, using some ingredients I had on hand, and it was WONDERFUL!! I ate half for dinner last night over brown rice, and took the rest for lunch and ate just by itself. Very filling and healthy!

Ingredients Nutrition


  1. In skillet, add 1/4 cup chicken broth.
  2. Add chicken and garlic, season with some salt and black pepper.
  3. Over medium heat, cook until chicken is no longer pink, about 3-4 minutes, stirring occasionally.
  4. Add remaining broth, tomatoes, mushrooms, green onion, and seasonings.
  5. Cook for about 2-3 minutes until veggies are soft.
  6. Add spinach and cook for 1-2 more minutes, stirring often.
  7. Serve over hot, cooked rice or eat alone (great for lo-carbers!).
Most Helpful

This was a really nice throw together meal that tasted delish. Made a few changed. Used ginger instead of garlic and added a slice fo red pepper diced up, some brussel sprouts, zucchini and used shitake mushrooms instead of the typical. Yum, quick, easy, perfect.

Lani D May 10, 2006

A very good meal for a steamy summer night! I made a few adjustments since I started with about 1 1/2 lbs.of chicken breast. I needed a bit more broth, added a lot more green onion and seasoned with a teaspoon of Italian herb blend plus additional basil and oregano. We had it over Easy Rice and Orzo #16247. and everything was eaten up. Thanks for a light,tasty meal.

HEP MEP June 28, 2005

My husband and I have turned into health-conscious eaters and this delightful chicken recipe proved to be both healthy and tasty! My finicky husband even commented how delicious it was and determined it "a keeper" in my low-fat recipe stash. The fresh spinach provided that splash of color that would rate this dish in the "For Company" category. I served this dish with whole wheat vermicelli the first night and reheated the leftovers served on Ronzoni brand penne rigate with freshly grated parmesan later in the week. Will definitely make again!

svacina June 25, 2005