1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups (3-4 medium) carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen snap pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil 2 cups cooked brown rice
- Stir-fry cubed chicken breast in 1 1/2 teaspoons vegetable oil in nonstick skillet until lightly browned and cooked.
Remove from skillet.
- Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender.
- Stir in pea pods and water; stir-fry 2 minutes.
- Remove from heat; stir in apple. Add to chicken; serve hot over cooked rice.
1 cup of fruits and vegetables per serving
Each serving provides:
An excellent source of vitamin A, vitamin C and magnesium, ad a good source of potassium and fiber.
Nutritional Information per Serving:
calories: 330; total fat: 7.7g; saturated fat: 1.1g; % calories from fat: 21%; % calories from saturated fat: 3%; protein: 29g; carbohydrates: 30g; cholesterol: 66mg; dietary fiber: 4g; sodium: 95g.