Chicken and Zucchini Skillet
Recipe: #11324
November 24, 2013
Categories: Chicken, Rice, Sunday Dinner Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"I'm always searching for good recipes, I am posting this here so I will have it saved to make soon"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (540.5 g)
- Calories 629.7
- Total Fat - 20.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 226.8 mg
- Sodium - 1091.3 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 4.4 g
- Sugars - 11.2 g
- Protein - 89.1 g
- Calcium - 602.8 mg
- Iron - 3.8 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat 2 tablespoon Italian dressing in large skillet on medium heat. Add chicken; cook 5 to 7 minutes on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Step 2
Add remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
Step 3
Season with salt and pepper.
Step 4
Spoon cooked rice onto platter; top with chicken, sauce and shredded cheese.
Tips
No special items needed.
0 Reviews
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