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