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Photo by: Photo: Oxmoor House

Chicken-Vegetable Toss

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

Oxmoor House JANUARY 2003

Yield: 7 cups (serving size: 1 cup)
Cook time:9 Minutes
Prep time:7 Minutes

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

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.

Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.

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

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Chicken-Vegetable Toss recipe