Low carb, low fat chicken vegetable stir fry

Name: Low carb, low fat chicken vegetable stir fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 pound chicken tenders cut into 11/2 inch pieces1/2 cup chopped peppers1/2 cup chopped baby squash ( squash)1 slice vidalia onion chopped1/2 cup sugar snap peas (broken in half)1/4 teas. Cavender's Greek seasoning1/4 teas. Grilltime seasoning1/2 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.

Servings Per Recipe: 4

Nutritional Info 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

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