Quick, Italian Chicken Stir-Fry

by Diane Lofshult on Jan 01, 2005

Although this recipe is quick and easy, you can save even more time by using minced garlic from a jar and/or frozen mixed vegetables!

1 tablespoon (tbs) extra-virgin olive oil

3⁄4 pound skinless, boneless chicken breast, cut in 3⁄4-inch pieces

1 large zucchini, diced

1 large red pepper, cored and diced

1 teaspoon (tsp) minced garlic

1⁄2 cup sliced fresh mushrooms

1 tsp dried basil

1 tsp dried oregano

1⁄2 cup fat-free, reduced-sodium chicken broth

2 tbs grated Parmesan cheese

salt and freshly ground pepper to taste

2 cups cooked instant brown rice

Place large skillet over high heat. Add oil, swirl to coat pan, and heat oil until very hot. Add chicken, and stir-fry pieces until they lose their pink color. Using a slotted spoon, remove chicken from pan and set aside. Add zucchini, red pepper and garlic to pan, and stir-fry until garlic becomes fragrant (about 2 minutes). Add mushrooms, and stir-fry another 2 minutes. Return chicken to pan, and add basil, oregano and chicken broth. Stir-fry mixture until chicken is opaque through and through (about 4 minutes). Top with cheese and toss. Season to taste with salt and pepper. Serve immediately over cooked brown rice, including juices from pan. Makes four servings.

Per Serving: 316 calories; 7 g total fat; 1 g saturated fat; 27 g carbohydrates; 27 g protein; 6 g dietary fiber; 244 mg sodium.

Source: Homemade for Health: Cooking for Lower Cancer Risk. American Institute for Cancer Research. August 2003. Available from www.aicr.org.

IDEA Fitness Journal, Volume 2, Issue 1

© 2005 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach,...

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