Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

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  

Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.

Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.

Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

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

from nih.gov