Chicken-Vegetable Toss

1 Review
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Photo: Oxmoor House
Prep Time
7 Mins
Cook Time
9 Mins
Yield
7 cups (serving size: 1 cup)
January 2003
RECIPE BY 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.

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)

Nutritional Information

  • Calories 133
  • Caloriesfromfat 20%
  • Fat 3g
  • Satfat 1g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 19.5g
  • Carbohydrate 6.9g
  • Fiber 1.4g
  • Cholesterol 53mg
  • Iron 1.1mg
  • Sodium 796mg
  • Calcium 14mg

How to Make It

Step 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.

Step 2

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

Cooking Light Superfast Suppers

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Ratings & Reviews

mossie's Review

mossie
December 08, 2011
Very nice combination of veggies but a little bland. I tried it again and added my own plain grilled chicken breast (same amount), 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried basil, 1/4 tsp crushed red pepper, roasted red pepper instead of pimento (same amount), and 1/2 cup crumbled fat-free feta cheese. It was very good over brown rice (1 and 3/4 cup uncooked rice for 7 servings). With rice and feta each of the 7 servings is 380 calories.