1 Tbsp | vegetable oil |
4 | medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces |
2 | zucchini, about 7 inches long, unpeeled and thinly sliced |
1 | small eggplant, peeled and cut into 1-inch cubes |
1 | medium onion, thinly sliced |
1 | medium green pepper, cut into 1-inch pieces |
1/2 lb | fresh mushrooms, sliced |
1 can | (16 oz) whole tomatoes, cut up |
1 | clove garlic, minced |
1-1/2 tsp | dried basil, crushed |
1 Tbsp | fresh parsley, minced |
to taste | black pepper |
Yield: 4 servings--Serving Size: 1-1/2 cup
Each serving provides:
Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg