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Pick up just the right amount of pre-sliced veggies to make this quick and simple dish. You could also add broccoli, green beans or any other of your favourite veggies.
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut in 1-cm wide strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups sliced, seeded red, green, or yellow bell peppers
1 1/2 cups sliced zucchini
2 cloves garlic, minced
1 cup cherry tomatoes, each halved
1/2 teaspoon dried oregano, crumbled
2 teaspoons balsamic vinegar
In large nonstick skillet over medium-high heat, heat oil. Add chicken. Sauté just until barely cooked through, 4 minutes. Sprinkle with 1/4 teaspoon of the salt and pepper. Remove chicken from skillet.
In same skillet, sauté bell peppers and zucchini just until tender, 4 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add garlic. Sauté 30 seconds. Add tomatoes and oregano. Cook 1 minute. Return chicken pieces to skillet. Sprinkle with vinegar. Heat through.
Per serving: 209 calories, 24 g protein, 6 g carbohydrates, 10 g fat, 2 g saturated fat, 63 mg cholesterol, 2 g fibre, 352 mg sodium
