Basil Vegetable Chicken
- 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.
Serving size: 4 oz. Sodium: 74 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/basil-vegetable-chicken/
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