Italian Chicken & Vegetables

4 small (4 ounce) boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and zucchini. Place chicken breasts on top of vegetable mixture. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat, stirring constantly until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken and vegetables.

Makes 4 Servings
Serving Size: 1 chicken breast and 6-8 ounces vegetables


Nutrients per serving:
Calories: 182
Total fat: 2 grams (10% of calories)
Saturated fat: trace
Cholesterol: 66 mg
Sodium: 512 mg
Carbohydrate: 13 grams (28% of calories)
Protein: 29 grams (63% of calories)
Dietary fiber: 3 grams