Directions:
- Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm.
- Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes.
- Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165 degrees F). Serve vegetable mixture over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.16 Kcal (352 kJ) | ||
| Calories from fat | 46.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 167.65mg | 7% | |
| Potassium | 378.26mg | 8% | |
| Total Carbs | 2.44g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 7.59g | 15% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 79.37 Kcal (332 kJ) | ||
| Calories from fat | 43.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 8% | |
|---|---|---|---|
| Cholesterol | 15.78mg | 6% | |
| Sodium | 158.12mg | 7% | |
| Potassium | 356.76mg | 8% | |
| Total Carbs | 2.3g | 1% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.84g | 4% | |
| Protein | 7.16g | 15% | |
| Vitamin C | 20.1mg | 36% | |
| Iron | 0.6mg | 3% | |
| Calcium | 17mg | 2% | |
* 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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