SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.2
  • Total Fat: 2.4 g
  • Cholesterol: 93.3 mg
  • Sodium: 249.6 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 30.8 g

View full nutritional breakdown of Low carb, low fat chicken vegetable stir fry calories by ingredient
Report Inappropriate Recipe

Low carb, low fat chicken vegetable stir fry

Submitted by: READYTOLUZ

Introduction

This is ready in 20 minutes-I prep and cook at the same time so sometimes it is hard to figure exactly how much prep time is needed. A good, quick meal-I serve with Birds Eye Brown Rice Steamable.. This is ready in 20 minutes-I prep and cook at the same time so sometimes it is hard to figure exactly how much prep time is needed. A good, quick meal-I serve with Birds Eye Brown Rice Steamable..
Number of Servings: 4

Ingredients

    1 pound chicken tenders cut into 11/2 inch pieces
    1/2 cup chopped peppers
    1/2 cup chopped baby squash ( squash)
    1 slice vidalia onion chopped
    1/2 cup sugar snap peas (broken in half)
    1/4 teas. Cavender's Greek seasoning
    1/4 teas. Grilltime seasoning
    1/2 tea. Bragg liquid aminos all purpose seasoning

Directions

Heat cast iron frying pan to medium high heat, brush with oil. Cut Chicken Tenders into chunks (11/2 inch), sprinkle with Cavender's Greek seasoning & Grill time unsalted chicken seasoning, drop in hot pan, add canola oil with chicken and brown chicken. While chicken tenders are browning, chop vegetables. Add vegetables to chicken tenders and turn heat to medium low. Cover and cook just until vegies are crisp, not limp or soggy. Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user READYTOLUZ.






Great Stories from around the Web


Rate This Recipe