sautéed chicken & veggies


Chicken & Veggie Sauté

• 1 tablespoon olive oil

• 1 pound (455 grams) skinless, boneless chicken breast halves, cut into 1-inch pieces

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt

• 1 cup (90 grams) sliced peppers in various colors

1/2 cup chopped broccoli florets

1/2 cup carrots, sliced

1/2 white onion

1/4 cup celery, sliced

• 1 tablespoon chopped fresh oregano

• 2 garlic cloves, minced

• 1 1/2 cups (270 grams) chopped tomato

• 1/4 cup (60 grams) unsalted chicken or veggie stock

• 1 1/2 ounces pitted green olives, sliced

• 1 ounce low-fat feta cheese, crumbled (about 1/4 cup)

Preparation Steps

1. Heat a very large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with black pepper and salt.

2. Add chicken to pan; cook 7-10 minutes or until lightly browned.

3. Remove chicken from pan. Add onions, celery, peppers, broccoli, carrots, oregano, and garlic to pan; sauté 2 – 5 minutes.

4. Stir in chicken, tomato, and stock; cook 5 minutes. Sprinkle with olives and feta, toss and cover for 2-3 minutes.

Makes 4 servings, 225 calories each with 6g carbs & 28g protein.

 

Adapted from: blog.myfitnesspal.com, http://blog.myfitnesspal.com/easy-chicken-bell-pepper-saute/?native_client=

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