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!



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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

  Serving Size: 1 ½ cup serving Calories: 243 Calories Fat: 3g Saturated Fat: 1g Carbohydrates: Net Carb: 33g Dietary Fiber: 9g Protein: 24g Sodium: 2.8g