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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 3 x garlic cloves chopped
- 2 whl skinless boneless chicken breasts cut into
- 1 x " pcs
- 1 med zucchini cut into chunks
- 2 med tomatoes cut into chunks
- 1 Tbsp. dry basil
- 2 Tbsp. vinegar
- 1/4 tsp pepper cooked rice or possibly pasta
Direcciones
- Heat oil in skillet; saute/fry garlic. Add in chicken and cook till no longer pink; remove and keep hot. Combine zucchini, tomato, basil and vinegar; toss to coat vegetables well. Add in to skillet and stir-fry about 3 - 5 min. Return chicken to skillet and heat through. Serve immediately over rice or possibly pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 34 | 44% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 23mg | 1% |
| Potassium 330mg | 9% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.33g | 2% |
| Protein 6.54g | 10% |
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