- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.3
- Total Fat: 14.9 g
- Cholesterol: 105.4 mg
- Sodium: 211.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.8 g
- Protein: 40.8 g
Basil Chicken with VegetablesSubmitted by: LUCKYDUCK2
IntroductionA good balance of carb and protein for those dealing with insulin resistance. A good balance of carb and protein for those dealing with insulin resistance.
3 tablespoons olive oil, plus a dash
1 1/2 pounds boneless chicken meat cut into bite size pieces.
salt and pepper
2 clove garlic, minced or pressed
1 small bunch of fresh basil, finely chopped
1 red bell pepper, seeded and chopped
1 onion, chopped
8 ounces mushrooms, sliced
2 cups sliced zucchini or other summer squash
1/2 cup low sodium canned chicken broth
2. Place the chicken in the pan and sprinkle with salt and pepper to taste. Cook until golden brown.
3.Push the chicken to one side of the pan and add a dash of olive oil to the other side, along with the garlic and basil. Cook for about 1 minute, until the garlic is golden brown.
4. Add the red pepper, onion, mushrooms, zucchini, and broth, and stir. When the mixture is nearly cooked (another 15 minutes) , the vegetables will be dente.
Serving Size: 4