Instructions

1. Cut chicken into 1/2-inch cubes; cover and set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add eggplant and onion; cook and stir 5 minutes.
4. Add garlic, mushrooms, broccoli, zucchini, red pepper, basil and ground pepper; cook and stir 4 minutes.
5. Reduce heat. Cover and simmer until vegetables are crisp-tender, about 4 minutes.
6. Add chicken and tomato; heat through.

Number of servings (yield)

4 servings

Category

Dinnertime

Submitted by

Healthy Ones

Nutritional Information

Calories: 275
Protein: 16 g
Carbohydrate: 42 g
Total Fat: 4 g
Saturated Fat: Less Than 1 g
Cholesterol: 30 mg
Sodium: 500 mg

Calories from total fat: 14%
Calories from saturated fat: 1%
% of Max. Daily Cholesterol: 10%
% of Max. Daily Sodium: 21%

Diet Exchanges Per Serving
1 1/2 Starch/Bread
2 Lean Meat
2 Vegetable