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=
Moya McAllister 