from Chow Bella
1 tsp extra virgin olive oil
2 cloves garlic, minced
8 oz chicken breast, cubed
1/4 tsp dried basil
1 medium zucchini, thinly sliced
1 small onion, thinly sliced
1 1/2 cups marinara sauce, store-bought or homemade (I used homemade kalamata olive and eggplant marinara sauce)
2 tbsp Parmesan cheese, grated or sliced with a vegetable peeler
salt and pepper, to taste
1. Add the oil and garlic to a cold pan. Turn the pan on medium-high and let the oil and garlic heat up. Stir once it becomes fragrant, then add the chicken, basil, and some salt and pepper.
2. Sear the chicken on all sides, then add the zucchini and onion. Saute the meat and vegetables until the vegetables become tender.
3. Add the sauce to the meat and vegetables and stir to coat. Cook for 2-3 minutes more to allow the flavors to combine and the sauce to heat though.
4. Sprinkle over the Parmesan and cook until the cheese begins to melt. Serve immediately.
Servings per recipe: 2
Per serving:
Calories: 260
Fat: 7.3 g
Saturated fat: 2.1
Cholesterol: 77 mg
Sodium: 1114 mg
Carbohydrates: 17.6 g
Fiber: 4.5 g
Sugar: 11.1 g
Protein: 35.5 g