1 onion, chopped
1 green bell pepper, cut in rings
2 small zucchini, sliced
2 tomatoes, cut in wedges
2 cloves garlic, minced
2 skinless, boneless chicken breasts (about 1 lb. in all)
2 Tbs. olive oil
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
Salt & pepper
2 Tbs. lemon juice
Cut chicken into crosswise strips. Saute onion & pepper rings in 1 Tbs. oil in a frying pan over medium-heat until soft, about 3 minutes. Add zucchini & cook until it begins to brown, 3-4 minutes. Add tomato & cook until soft, about 3 minutes. Push vegetables to one side, and add remaining 1 Tbs. oil & cook chicken, stirring, until it starts to brown, about 2 minutes. Stir in garlic, herbs, 1 tsp. salt & 1/2 tsp. pepper & cook until chicken is done & liquid evaporates, about 5 minutes. Add lemon juice before serving. Serves 4. Cal. 223, Pro. 28g, Fat 9g., Sod. 504g,
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