Directions:
- In a small bowl combine 1 Tbs of the chicken broth, the mustard, olive oil, and vinegar.
- Set aside.
- Spray a large nonstick skillet with nonstick coating.
- Preheat the skillet over medium heat.
- Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender.
- Add broccoli and remaining chicken broth to skillet.
- Cook, covered, about 3 minutes or until broccoli is crisp-tender.
- Stir in the mustard mixture; heat through.
- To serve, sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.91 Kcal (104 kJ) | ||
| Calories from fat | 8.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Sodium | 35.13mg | 1% | |
| Potassium | 137.36mg | 3% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 42.16 Kcal (177 kJ) | ||
| Calories from fat | 13.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 1% | |
|---|---|---|---|
| Sodium | 59.46mg | 1% | |
| Potassium | 232.5mg | 3% | |
| Total Carbs | 5.92g | 1% | |
| Sugars | 2.9g | 7% | |
| Dietary Fiber | 2.21g | 5% | |
| Protein | 1.62g | 2% | |
| Vitamin C | 51.5mg | 51% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 0.6mg | 2% | |
| Calcium | 29.1mg | 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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