Low-Fat Chicken Veggie Delight
- Number of Servings: 20
Ingredients
3 lb bag boneless skinless chicken breast (cubed)2 small Vidalia onions, diced3 or 4 cloves of garlic, to taste (I used the minced kind in a jar)4 red and/or yellow bell peppers, sliced3 small zucchini, sliced8 oz fresh mushrooms, sliced3 16 oz cans of diced tomatoes (or fresh)1 8 oz can tomato sauce
Cut chicken into cubes. This is easier to do if the chicken is still partially frozen. Add to extra-large skillet along with diced onion and minced garlic. Cook over medium heat. At this point, add whatever seasoning you like. I used a heavy sprinkle of onion and garlic powder, a dash of black pepper, and about a teaspoon of Creole seasoning.
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.
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.
Nutritional Info 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
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