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Ingredientes
- 1/2 c. plain lowfat yogurt
- 2 tbsp. Dijon mustard
- 1/4 teaspoon dry tarragon
- Non-stick spray coating
- 1 med. carrot, cut in thin strips
- 1 clove chopped garlic
- 2 med. zucchini, cut into thin strips (2 c.)
- 1 tbsp. veg. oil
- 12 ounce. boned skinless chicken breasts, cut into bite-size pcs
- 2 c. noodles (optional)
Direcciones
- SAUCE: In small bowl, stir together yogurt, mustard and crushed tarragon. Set aside.
- Spray wok or possibly large skillet with non-stick coating. Heat medium high and stir fry carrot and garlic 1 minute. Add in zucchini; stir fry 3 min more or possibly till vegetables are crisp-tender. Remove from wok. Add in oil to wok and stir fry chicken for 2-3 min till no longer pink.
- Return vegetables to wok and add in sauce. Toss all ingredients with sauce and stir 1 minute or possibly till heated through. If you like, serve over warm cooked noodles. Serves 4. 218 calories, 8 grams fat per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 27 | 10% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 18mg | 6% |
| Sodium 185mg | 8% |
| Potassium 262mg | 7% |
| Total Carbs 52.41g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.87g | 1% |
| Protein 9.75g | 16% |
