This recipe was adapted from http://www.angelfire.com/me/kyoddie/chicken.html
- 1 Tbsp olive oil
- 3 cloves garlic -- minced
- 2 whole boneless skinless chicken breasts -- 1" chunks
- 1 medium zucchini -- chunks
- 2 medium tomatoes (cut into chunks) OR 1 can no-salt-added diced tomatoes, drained
- 1 Tbsp dried basil
- 2 Tbsp vinegar
- ¼ tsp ground pepper
- Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rotini or other pasta.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 74 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
