Italian Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Poached Chicken, onions, eggplant, red bell pepper, zucchini, kale, capers, sun dried tomatoes, parmesan cheese.
Makes approximately four, 2-cup servings.
Cut chicken into bite sized pieces. Heat large wok over medium high heat. Add grapeseed oil. Add chicken and sear until cooked through (about 10 minutes). Remove from the pan.
Chop all vegetables into bite sized pieces. Add onions, saute. Allow them to soften and brown a tiny bit. Turn heat down to medium. Add eggplant to the pan, stir to mix well with the onions, cover and cook about 15 minutes (stirring occasionally) until done. Add zucchini, red bell peppers, stir, cover and cook for about 10 minutes, until done. Stir in cooked chicken, sun dried tomatoes, capers. Cover and let warm. Stir one last time and drizzle with olive oil (use lemon or lime infused if you have it!). Serve and top with grated parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WENDYMUSTER.
Cut chicken into bite sized pieces. Heat large wok over medium high heat. Add grapeseed oil. Add chicken and sear until cooked through (about 10 minutes). Remove from the pan.
Chop all vegetables into bite sized pieces. Add onions, saute. Allow them to soften and brown a tiny bit. Turn heat down to medium. Add eggplant to the pan, stir to mix well with the onions, cover and cook about 15 minutes (stirring occasionally) until done. Add zucchini, red bell peppers, stir, cover and cook for about 10 minutes, until done. Stir in cooked chicken, sun dried tomatoes, capers. Cover and let warm. Stir one last time and drizzle with olive oil (use lemon or lime infused if you have it!). Serve and top with grated parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WENDYMUSTER.
Nutritional Info Amount Per Serving
- Calories: 473.4
- Total Fat: 20.0 g
- Cholesterol: 90.1 mg
- Sodium: 869.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 11.6 g
- Protein: 45.3 g
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