Chicken and Vegetable Saute

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 1.0 g
  • Cholesterol: 37.0 mg
  • Sodium: 154.5 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 16.4 g

View full nutritional breakdown of Chicken and Vegetable Saute calories by ingredient
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Number of Servings: 8


    1-1.5 lb chicken breast tenders
    1 large red pepper sliced
    1 yellow squash cut into cubes
    1 med sweet onion cut into slices
    1 16 oz can diced tomatoe flavored with basil
    and olive oil
    1 zucchini cut into cubes
    1 small eggplant cut into cubes (optional)
    1-2 tsp Mrs Dash salt-free italian medley


1. Spray skillet with non stick, non fat spray .( I use Mazola.) If I need more moisture I add organic chicken broth.
2. Add sliced onion, chicken tenders and sliced red peppers.
3. Cover and saute for 5-10 minutes turning chicken to brown on all sides.
4. Add yellow squash, zucchini , eggplant and seasoning to taste. Cover and saute another 5 minutes until chicken is cooked through and all vegs are cooked but not mushy.
Makes 8 one cup servings.
Serve with brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user MESHACKET.

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