1 Tbsp. extra virgin olive oil
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 16-oz. bag frozen mixed vegetables with peppers and zucchini
1 tsp. finely minced garlic
1/2 cup pre-sliced, fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1/2 cup fat-free, reduced sodium chicken broth
2 Tbsp. grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 cups cooked instant brown rice
Instructions
Place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot. Add chicken and stir-fry until it loses pink color. With slotted spoon, remove chicken from pan and set aside. Add vegetables and garlic to pan. Stir-fry until garlic is fragrant, about 2 minutes. Add mushrooms. Stir-fry another 2 minutes. Return chicken to pan. Add basil, oregano and chicken broth. Stir-fry until chicken is opaque throughout, about 4 minutes. Add cheese and toss. Season to taste with salt and pepper. Serve immediately over brown rice, including juices from pan.
Nutritional Information
Makes 4 servings.
Per serving: 316 calories, 7 g. total fat (1 g. saturated fat), 27 g. carbohydrate, 27 g. protein, 6 g. dietary fiber, 244 mg. sodium.
