Healthy Diet Chicken and Vegetables

photo by The 20 pound strugg



- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 1⁄2 green pepper (cut into 1-inch pieces)
- 1⁄2 red pepper (cut into 1-inch pieces)
- 1⁄2 vidalia onion (sliced)
- 2 small zucchini (sliced)
- 0.5 (14 1/2 ounce) can diced tomatoes, drained
- 1 -2 garlic clove (minced or crushed)
- 5 -6 fresh basil leaves
- 1 tablespoon olive oil
directions
- Cut fresh or defrosted chicken breasts into bite size pieces.
- Saute in a hot Teflon skillet or fry pan until slightly browned. Then remove. Lower heat.
- Add olive oil, saute garlic and onion until softened and beginnig to turn translucent, add basil leaves and red /green pepper until they begin to soften. Add zucchini and cook until it begins to turn translucent.
- Add dained tomatoes and cooked chicken until heated through.
- Salt and pepper to taste.
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Reviews
-
Delicious for my Preemie Babay in PAC 2010. Very simple and basic recipe that lends towards variations and LOW fat to boot! I used the zukes and tomatoes that I froze last summer, added in basil from my window garden, a bit of extra garlic as I love garlic and spinach. I also had to add in some chicken broth base that I froze, still needed some chicken flavor. I will certainly make this again as it is very tastey and low fat to boot. You would never know by the flavors imparted. Thank you.
RECIPE SUBMITTED BY
My name is Maxine. I am a retired Clinical Psychologist. Over the years my weight has gone up and down, but now that I am over 60 years old, I have come to realize a horrifying reality — the older I get the more I need to stay fit and healthy. When I exercise, eat right, and have a trim body I feel more energetic and happier. Yet, the older I get the more difficult it seems to be to stay on track. So I am undertaking a challenge to lose 20 lbs. I know it will be a struggle. But eating right means finding lo-cal, healthy recipes. I will share my findings with you.