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.