This chicken entree has 2 cups of vegetables per serving!
Instructions
1. Heat oil in large non-stick skillet. Add chicken and saute about 3 minutes (or until lightly browned).
2. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook for about 15 minutes.
3. Add tomatoes, garlic, basil, parsley and pepper. Continue to cook for about 5 minutes or until chicken is tender.
4. Serve.
Credit:
Courtesy of the Department of Health and Human Services
