Directions:
- Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, vinegar and pepper, toss to coat vegetables well.
- Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.25 Kcal (822 kJ) | ||
| Calories from fat | 70.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 12% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 461.87mg | 19% | |
| Potassium | 582.91mg | 12% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 29.31g | 59% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.27 Kcal (374 kJ) | ||
| Calories from fat | 31.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 12% | |
|---|---|---|---|
| Cholesterol | 38.03mg | 28% | |
| Sodium | 210.1mg | 19% | |
| Potassium | 265.16mg | 12% | |
| Total Carbs | 1.65g | 1% | |
| Sugars | 0.85g | 8% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 13.33g | 59% | |
| Vitamin C | 4.7mg | 17% | |
| Iron | 0.3mg | 3% | |
| Calcium | 13.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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