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Chicken-Vegetable Toss

  • Prep 20 min
  • Total 20 min
  • Servings 7
  • Pinterest
    8
  • Print
    53
  • Save
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  • Facebook
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    3

Dinner ready in 20 minutes – enjoy this easy salad made using chicken and mixed vegetables. MORE + LESS -

Ingredients

1
large onion, finely chopped
1
large yellow bell pepper, finely chopped
1
small eggplant (about 1 lb), finely chopped
3
cloves garlic, finely chopped
1/4
teaspoon freshly ground pepper
1/4
cup reduced-sodium fat-free chicken broth
2
tablespoons dry white wine
1
jar (4 oz) diced pimientos, drained
3
packages (6 oz each) refrigerated cooked Italian-style chicken breast strips, chopped (about 4 cups)

Steps

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  • 1
    Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper, eggplant, garlic and pepper. Cook 8 minutes, stirring frequently, until vegetables are tender.
  • 2
    Stir in broth and wine; cook 1 minute. Stir in pimientos and chicken; heat until hot.

Expert Tips

This chicken and veggie medley is a simple one-skillet supper, but you can also wrap the mixture in flour tortillas to make burritos, or use it in a frittata.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
% Daily Value
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
700mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
3g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable; 2 Very Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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