Chicken-Vegetable Toss

Photo: Oxmoor House

Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos.

This recipe goes with Chicken and Shells with Cheese Sauce, Chicken and Black Bean Burritos, Portuguese Frittata

Yield: 7 cups (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 20%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 19.5g
  • Carbohydrate: 6.9g
  • Fiber: 1.4g
  • Cholesterol: 53mg
  • Iron: 1.1mg
  • Sodium: 796mg
  • Calcium: 14mg

Ingredients

  • Cooking spray
  • 1 onion, finely chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 small eggplant, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons dry white wine
  • 1 (4-ounce) jar diced pimiento, drained
  • 3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)

Preparation

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
  2. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
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