Chicken and Zuchinni (Squash) Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 Medium Green Squash (Zuchini) sliced **can use a mixture of yellow and green for a colorful dish1 C. of Carrotts (sliced or julian)1 C. of cherry tomatoes (slice long wise) or can use a cup of regular tomatoes diced or sliced whatever you prefer3 C. of Chicken Broth (if you don't have chicken broth on hand substitute 3 c. of water with boioun cubes)1/4 C. Olive OilSpices...parsley and adobo and minced garlicApproximately 6 Boneless Skinless Chicken BreastPasta or Rice of your choice (not included in calorie count)
First things first....be sure to cut your vegtables (squash, carrotts, and tomatoes) as per the ingredients list
Secondly in a large pot or dutch oven pour in the olive oil and about 1/4 tablespoon of minced garlic. Let the garlic sizzle for about a minute before adding the vegtables. Saute the vegtables wth the olive oil and garlic mixture...adding in parsley and adobo to your taste. Before the vegtables start to brown add the chicken broth 1 cup at a time. Let simmer till vegtables are tender.
In a seperate pot prepare your rice or pasta. The vegtable and chicken dish will be served on top of this.
While the vegtables and pata or rice are cooking slice the chicken into strips. You can cheat with this by buying chicken tender strips to save time. Sprinkle every piece with italian seasoning.
The vegtables should be tender at this point. Remove the pot from heat and empty the chicken stock into a measuring cup. Cook the chicken in a seperate pan using the chicken broth to keep it from sticking. Once complete add the chicken to the vegtable mixture.
Serve over pasta or brown rice (calorie count does not reflect pasta or brown rice)
Each Serving Size is approximately 1.5 cups.
Cook time and prep time is approximate
This recipe is great for batch cooking if you don't have a large family like I do. Cook ahead and maybe freeze or refridgerate for lunches.
Number of Servings: 10
Recipe submitted by SparkPeople user CAMAROLYN.
Secondly in a large pot or dutch oven pour in the olive oil and about 1/4 tablespoon of minced garlic. Let the garlic sizzle for about a minute before adding the vegtables. Saute the vegtables wth the olive oil and garlic mixture...adding in parsley and adobo to your taste. Before the vegtables start to brown add the chicken broth 1 cup at a time. Let simmer till vegtables are tender.
In a seperate pot prepare your rice or pasta. The vegtable and chicken dish will be served on top of this.
While the vegtables and pata or rice are cooking slice the chicken into strips. You can cheat with this by buying chicken tender strips to save time. Sprinkle every piece with italian seasoning.
The vegtables should be tender at this point. Remove the pot from heat and empty the chicken stock into a measuring cup. Cook the chicken in a seperate pan using the chicken broth to keep it from sticking. Once complete add the chicken to the vegtable mixture.
Serve over pasta or brown rice (calorie count does not reflect pasta or brown rice)
Each Serving Size is approximately 1.5 cups.
Cook time and prep time is approximate
This recipe is great for batch cooking if you don't have a large family like I do. Cook ahead and maybe freeze or refridgerate for lunches.
Number of Servings: 10
Recipe submitted by SparkPeople user CAMAROLYN.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 8.2 g
- Cholesterol: 82.9 mg
- Sodium: 575.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.6 g
- Protein: 37.4 g
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