Italian Chicken and Vegetables
4 boneless, skinless chicken breasts
1/2 cup fat-free Italian salad dressing
1/4 cup water
1/2 teaspoon Italian seasoning
1/2 pound fresh mushrooms, sliced (approx. 3 cups sliced)
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
1 small Italian zucchini, sliced
3 green onions, sliced

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.

Add Italian salad dressing, Italian seasoning and water and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot, zucchini and chicken breasts. Reduce heat, cover and simmer until chicken is done, about 10 minutes.

Remove chicken and vegetables and cook sauce over high heat until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken.

Makes 4 Servings
Serving Size: 1 chicken breast and 6 ounces vegetables

Nutrients per serving:
Calories: 334
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 137 mg
Sodium: 622 mg
Carbohydrate: 16 grams
Protein: 57 grams
Dietary fiber: 2 grams