CHICKEN VEGETABLE SKILLET

Chicken Vegetable Skillet image

In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons seasoned bread crumbs
1/2 pound boneless skinless chicken breast, cut into 1-inch strips
2 teaspoons canola oil, divided
1 small onion, chopped
1/2 cup sliced fresh carrot
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons shredded Asiago cheese

Steps:

Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.

Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges