Whip up a batch of Veggie Stir-Fry with Peppery Chicken for dinner tonight. We doubled the pepper power in our Veggie Stir-Fry with Peppery Chicken: We put black pepper on the chicken and yellow peppers in the pan. Talk about a delish duo!
What You Need
Original recipe yields 4 servings
2 Tbsp. olive oil
4 small boneless skinless chicken breast s (1 lb.)
1/4 tsp. black pepper
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1/2 cup chopped yellow pepper s
1 Japanese eggplant, chopped
1 cup small broccoli florets
8 cherry tomatoes, cut in half
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken; sprinkle with black pepper. Cook 6 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
Add dressing and garlic to skillet; cook 2 min., stirring occasionally. Add zucchini, mushrooms and yellow peppers; cook 5 min., stirring occasionally. Add remaining vegetables; cook and stir 3 min. or until eggplant and broccoli are crisp-tender.
Serve chicken with vegetables.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.