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Ingredients
- 1 onion
- 1 green bell pepper
- 2 sm. zucchini
- 2 tomatoes
- 2 cloves garlic
- 2 skinless, boneless chicken brats, about 1 pound in all
- 2 tbsp. extra virgin olive oil
- 1 1/2 teaspoon dry oregano
- 1 1/2 teaspoon dry basil
- Salt and pepper
- 2 tbsp. lemon juice
Directions
- Chop onion, cut pepper into rings. Slice zucchini. Cut tomatoes into wedges. Mince garlic. Cut chicken into crosswise strips. Saute/fry onion and pepper rings in 1 Tbsp. oil in frying pan over medium high heat till soft, about 3-4 min. Add in zucchini and cook till begins to brown, 3-4 min. Add in tomato and cook till soft, about 3 min.
- Push vegetables to one side, add in remaining 1 Tbsp. oil and cook chicken, stirring till it starts to brown, about 2 min. Stir in garlic, herbs, 1 tsp. salt, and 1/2 tsp. pepper and cook till chicken is done and liquid evaporated, about 5 min. Add in lemon juice before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 755g | |
| Calories 402 | |
| Calories from Fat 250 | 62% |
| Total Fat 28.39g | 35% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 1628mg | 47% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 9.9g | 33% |
| Sugars 18.35g | 12% |
| Protein 7.65g | 12% |
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