Next on my To Do List: Mediterranean Chicken with Olives

8 Jan

I found this recipe on crestor.com yet again (they really do have a ton of delicious healthy recipes).

Nonstick vegetable cooking spray
1/2 tbsp olive oil
4 oz boneless, skinless chicken breast, cut in to 1″ pieces
1/2 minced garlic clove
2 tbsp chopped red onion
2 tbsp chopped red bell pepper
2 tbsp chopped green bell pepper
Pinch of dried basil
1/2 cup thinly sliced zucchini
1 tbsp white cooking wine
1/4 cup chopped tomato
4 calamata olives, sliced in half
2 oz linguine pasta, cooked according to package directions without salt or fat

Nutrient content per serving:
Total calories: 471
Protein: 35 g
Carbohydrates: 51 g
Fat: 14 g
Calories from fat: 26%
Cholesterol: 66 mg
Sodium: 416 mg
Fiber: 4 g
Saturated fat: 1 g

Instructions:
In a skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When heated, add chicken pieces and minced garlic. Brown chicken, and cook 3 to 4 minutes, until done. Remove chicken from skillet and set aside. Add to the skillet red onion, red and green bell peppers, basil and sliced zucchini. Cook 2 to 3 minutes, or until zucchini is tender. Add back chicken pieces, white cooking wine, diced tomatoes, and sliced calamata olives. Stir well and cook 2 more minutes to heat through. Serve vegetable chicken mixture over hot cooked linguine noodles. Makes 1 serving.

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