- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 83.5
- Total Fat: 0.5 g
- Cholesterol: 33.0 mg
- Sodium: 240.3 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 14.9 g
Low-Fat Chicken Veggie DelightSubmitted by: IMSHERRY7
IntroductionThis makes a LOT...I used a large rectangular electric skillet and it was full. I froze several portions for future lunches/dinners. If you want less, the recipe is easy to half. This makes a LOT...I used a large rectangular electric skillet and it was full. I froze several portions for future lunches/dinners. If you want less, the recipe is easy to half.
3 lb bag boneless skinless chicken breast (cubed)
2 small Vidalia onions, diced
3 or 4 cloves of garlic, to taste (I used the minced kind in a jar)
4 red and/or yellow bell peppers, sliced
3 small zucchini, sliced
8 oz fresh mushrooms, sliced
3 16 oz cans of diced tomatoes (or fresh)
1 8 oz can tomato sauce
Cook chicken, onions, and garlic until almost done. At this point, add the bell peppers, zucchini, mushrooms, canned tomatoes, and tomato sauce. Cover skillet, lower heat, and simmer for about 15-20 minutes, until veggies are tender.
I eat this plain, but my family eats it over rice or pasta. Freezes well. This is also good made with lean ground beef, or ground venison.
Number of Servings: 20
Recipe submitted by SparkPeople user IMSHERRY7.