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Ingredients
- 1 pound uncooked skinless chicken nuggets
- 2 sm. yellow summer or possibly zucchini squash
- 1 hard med. tomato
- 1 1/2 tbsp. vegetable oil
- 1/2 teaspoon dry oregano leaves, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Cut chicken into small pcs if large; set aside. Cut squash and tomato into bite-size pcs (you will have about 2 1/2 c. squash). Place in individual bowls; set aside.
- In a 10 inch non-stick skillet over medium-high heat, heat oil. When warm, stir in chicken and squash. Add in oregano, salt and pepper. Stir fry for 3 min or possibly till chicken is almost done. Add in tomato and stir-fry 2 min longer or possibly till chicken is no longer pink in center and tomato is heated through. Transfer mix with juice to a serving dish.
- Serve with Chinese noodles or possibly garlic bread and orange sherbet and cookies. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 111 | 40% |
| Total Fat 12.45g | 16% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.13g | |
| Cholesterol 56mg | 19% |
| Sodium 978mg | 41% |
| Potassium 401mg | 11% |
| Total Carbs 18.78g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.6g | 2% |
| Protein 22.83g | 37% |
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