Tuesday, August 31, 2010

Summer Vegetable Chicken Saute

I haven't been posting many recipes lately and the reason is twofold..1) I just haven't been cooking as much lately, and when I do, they are recipes I've already posted, and 2) a few new recipes I have tried have turned out to be duds.  I wonder with other food bloggers if they love everything they post?  And do they have duds like me?  AND furthermore, it would be really nice, when posting a recipe, write a little review on what you thought of it, right?  I mean, some do but a lot don't.  Ooh, here's a third reason:  We've been eating before I can take a picture!  And what good is a recipe posting without a picture?  None, that's what.  Tonight I made a summer vegetable chicken saute recipe I found from The Sonoma Diet cookbook.  I'm trying to eat less carbs and this recipe was perfect: satisfying, healthy, and delicious!

Summer Vegetable Chicken Saute
recipe from The Sonoma Diet Cookbook

2 cups fresh green beans, cut into 2-inch-long pieces
1 Tbsp extra virgin olive oil
1 pound boneless chicken breast halves, cut into 1-in pieces
1 Tbsp chopped fresh oregano or thyme
2 cups sliced yellow summer squash and/or zucchini
1 15oz can cannellini beans, rinsed and drained (I used pinto)
1/4 cup reduced sodium chicken broth
6 cloves garlic, minced (1 Tbsp minced)
1 cup cherry tomatoes, halved
1 Tbsp chopped fresh basil or flat leaf parsley
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

In a covered saucepan cook green beans in a small amount of salted boiling water for 8-10 minutes until crisp tender.  Drain; submerse beans in enough ice water to cover and let stand until cool.  Drain again; set aside.

Meanwhile, in a very large skillet heat olive oil over medium heat.  In a large bowl toss chicken with oregano.  Add chicken to hot oil in skillet, cook for 5-6 minutes or until no longer pink, stirring frequently.  Remove chicken from skillet and set aside.

Add squash to the skillet, cook and stir over medium-high heat for 3 minutes.  Stir in chicken, green beans, cannellini beans, chicken broth, and garlic.  Bring to boiling.  Add tomatoes, basil, salt, and pepper.  Cook about 1 minute or until heated through.

Per serving:
257 cal, 5g fat, 8g fiber
That's 4 points for you WW people!


  1. this looks really healthy and delicious!

    <3, Mimi

  2. Well I hope it cools down for you too, glad I'm not the only one burning Fall scented candles ;)
    This dish looks so tasty.
    Have a great day and thanks for stopping by.
    Hugs Denise