Low-Fat Chicken Veggie Delight

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Nutritional Info

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

View full nutritional breakdown of Low-Fat Chicken Veggie Delight calories by ingredient

Introduction

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. 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.

Number of Servings: 20

Ingredients

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

Directions

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.