Dinner

Chicken and Vegetable is for Dinner.

Chicken and Vegetable takes 15 minutes to prepare.

Chicken and Vegetable takes 25 minutes to cook.

Chicken and Vegetable makes 3 servings.

The ingredients for Chicken and Vegetable are:

1 pound zucchini (2 medium), rinsed, stem ends trimmed
1 pound yellow summer squash (2 medium), rinsed, stem ends trimmed
1 teaspoon each salt and pepper
3 Tablespoons olive oil
1 garlic clove, peeled and diced
1 pound thin-sliced chicken cutlets, cut into 1-inch pieces
1/4 cup (4 Tablespoons) fresh rosemary leaves, roughly chopped, divided
1/2 cup fat-free low-sodium chicken stock

Optional
1/4 cup grated Parmesan cheese

Tools:
Cutting board
Sharp knife
Vegetable peeler
Large bowl
10-inch skillet
Measuring spoons
Wooden spoon or heat-resistant spatula
Medium bowl
Liquid measuring cup

Here is how you make Chicken and Vegetable:

Prep Time: 15 minutesCooking Time: 25 minutesTotal Time: 40 minutesUsing a vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip (see photo). Place vegetable strips in a large bowl. Add salt and pepper. Toss lightly and set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Add garlic and sauté, stirring constantly until garlic has softened and is transparent, about 2 minutes. Add chicken pieces and 2 Tablespoons rosemary. Stir frequently with a wooden spoon or heat-resistant spatula until chicken is cooked through and slightly browned, about 8-10 minutes. Remove chicken pieces to a medium bowl and set aside. Add chicken stock and remaining 2 Tablespoons of rosemary to the skillet and bring to a boil, scraping brown bits from the bottom of the pan with a wooden spoon or heat-resistant spatula. Boil until chicken stock is reduced by half, about 3-5 minutes. Add zucchini and yellow squash strips to the skillet, stirring gently. Cook until vegetables are tender, about 5 minutes. Toss in the reserved cooked chicken along with any juices that have collected in the bowl. If desired, add grated Parmesan cheese on top. Serve immediately. Chef's Note: Feel free to make substitutions. Instead of chicken, use thinly sliced steak or whole medium shrimp. Substitute carrots for the zucchini or squash. Instead of rosemary, try oregano, parsley or thyme. Add more flavor by replacing half the olive oil with margarine or butter. And cut your prep time by 10 minutes by using precooked chicken or leftovers.Number of Servings: 3Recipe submitted by SparkPeople user DIVINEMSJUNEBUG.

The nutritional information for Chicken and Vegetable is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 227.7

• Total Fat: 16.6 g
• Cholesterol: 20.1 mg
• Sodium: 971.0 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 3.0 g
• Protein: 11.1 g

The dietary needs meet for Chicken and Vegetable is Low Carb