Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 20 minutes | 4 servings | 1½ C chicken and vegetables |
| 1 Tbsp vegetable oil | | 12 oz boneless, skinless chicken breast, cut into thin strips | | 2 zucchini, about 7 inches long, unpeeled, thinly sliced | | 1 small eggplant, peeled, cut into 1-inch cubes | | 1 medium onion, thinly sliced | | 1 medium green bell pepper, rinsed and cut into 1-inch pieces | | ½ lb fresh mushrooms, rinsed and sliced | | 1 can (14½ oz) whole peeled tomatoes, chopped | | ½ Tbsp garlic, minced (about 1 clove) | | 1½ tsp dried basil, crushed | | 1 Tbsp fresh parsley, rinsed, dried, and minced | | ⅛ tsp ground black pepper | | | calories | 266 | | Total fat | 8 g | | Saturated fat | 2 g | | Cholesterol | 66 mg | | Sodium | 253 mg | | Total fiber | 6 g | | Protein | 30 g | | Carbohydrates | 21 g | | Potassium | 1,148 mg | |
Directions -
| 1 | Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned. | -
| 2 | Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. | -
| 3 | Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm. | Tip: Serve with a side of whole-wheat pasta. |
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