Directions:
- In a small bowl combine 1 tablespoon of chicken broth, the mustard, olive oil, and vinegar. Set Aside.
- Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add squash, carrots, and sweet pepper to hot skillet.
- Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining chicken broth to squash mixture. cook, covered about 3 minutes or until broccoli is tender crisp.
- Stir in mustard mixture; heat through. to serve transfer vegetable to serving bowl, sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.71 Kcal (225 kJ) | ||
| Calories from fat | 14.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 2% | |
|---|---|---|---|
| Sodium | 93.37mg | 4% | |
| Potassium | 312.26mg | 7% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 75.7mg | 126% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1mg | 5% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.28 Kcal (177 kJ) | ||
| Calories from fat | 11.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Sodium | 73.51mg | 4% | |
| Potassium | 245.83mg | 7% | |
| Total Carbs | 6.41g | 3% | |
| Sugars | 3.12g | 16% | |
| Dietary Fiber | 2.51g | 13% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 59.6mg | 126% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 31.6mg | 4% | |
* 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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