Low-Fat Chicken and Veggie Saute Recipe

Name: Low-Fat Chicken and Veggie Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, minced; ½ cup chicken broth; 8 ounces boneless skinless chicken breasts, cut into strips; 1 (15 ounce) canwhole roma tomatoes, drained and coarsely chopped (I used yellow Roma tomatoes); 4 ounces sliced fresh mushrooms (I used baby Portabellas); 3 green onions, sliced (green and white parts); 2 cups fresh spinach, torn into pieces; ⅛ teaspoon dried parsley; ⅛ teaspoon oregano; ⅛ teaspoon basil (or 1/4-1/2 tsp. dried Italian seasoning in place of parsley, oregano and basil); ¼ teaspoon salt; ground black pepper, to taste

Servings: persons

2 cloves garlic, minced
½ cup chicken broth
8 ounces boneless skinless chicken breasts, cut into strips
1 (15 ounce) canwhole roma tomatoes, drained and coarsely chopped (I used yellow Roma tomatoes)
4 ounces sliced fresh mushrooms (I used baby Portabellas)
3 green onions, sliced (green and white parts)
2 cups fresh spinach, torn into pieces
⅛ teaspoon dried parsley
⅛ teaspoon oregano
⅛ teaspoon basil (or 1/4-1/2 tsp. dried Italian seasoning in place of parsley, oregano and basil)
¼ teaspoon salt
ground black pepper, to taste

1
In skillet, add 1/4 cup chicken broth.
2
Add chicken and garlic, season with some salt and black pepper.
3
Over medium heat, cook until chicken is no longer pink, about 3-4 minutes, stirring occasionally.
4
Add remaining broth, tomatoes, mushrooms, green onion, and seasonings.
5
Cook for about 2-3 minutes until veggies are soft.
6
Add spinach and cook for 1-2 more minutes, stirring often.
7
Serve over hot, cooked rice or eat alone (great for lo-carbers!
8
).

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cloves garlic, minced, ½ cup chicken broth, 8 ounces boneless skinless chicken breasts, cut into strips, 1 (15 ounce) canwhole roma tomatoes, drained and coarsely chopped (I used yellow Roma tomatoes), and more.

Yes, Low-Fat Chicken and Veggie Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Chicken and Veggie Saute

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