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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I don't use rice, to keep it low-carb/low-cal, but it can be added if you'd like! Ingredients:
1/4 cup water |
1 lb boneless skinless chicken breast |
3 zucchini, peeled & sliced |
1 eggplant, cubed |
1 onion, sliced |
1 green bell pepper, chopped |
6 -8 ounces mushrooms |
16 ounces diced tomatoes, drained |
2 teaspoons garlic salt |
1 teaspoon msg or 1 teaspoon salt |
1 teaspoon basil |
1 teaspoon parsley |
1/2 teaspoon pepper |
Directions:
1. In a wok, add water and steam chicken about 2 minutes.
2. Add zucchini, eggplant, onion, green peppers and mushrooms. Cook at medium heat for about 15 minutes until veggies are tender, but firm.
3. Add tomatoes and stir. Sprinkle with spices and herbs. Serve hot.
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