This dish cooks quickly because the chicken is cut into strips. The photo shows whole chicken legs, but this version uses chicken strips for quicker, stove-top cooking. If you like spicy food, add some hot sauce on top of your portion after serving! 

Ingredients


Chicken - 8 oz skinless, boneless chicken breast, cut in thin strips Oil - 2 teaspoons canola, avocado, sesame, peanut or light olive oil Onion - ½ cup, diced Garlic - 2 cloves, minced Zucchini - 1 medium, sliced Green_vegetable - 1 package (10 oz) frozen spinach or broccoli (or 1 lb fresh) Tomatoes - 1 can (32 oz) no-salt-added stewed tomatoes, diced with juice Beans - 1 can (15 oz) white beans, rinsed and drained Herbs - ¼ cup fresh basil or parsley, chopped (or 1 Tablespoon dried basil, parsley, or oregano) Salt - ¼ teaspoon Pepper - ¼ teaspoon

Instructions

Step 1
In a sauté pan, heat oil and sauté chicken until cooked through, about 4 minutes. Add onion, garlic and zucchini sauté another 2 minutes.
Step 2
Add remaining ingredients and cook until heated through. Serve with brown rice pilaf.

Notes

Nutrition Information