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Low-Fat Chicken Primavera

Healthy.Eater's picture
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Chopped garlic 1⁄2 Teaspoon
  Dill weed 3⁄4 Teaspoon
  Chicken cutlets 1 Pound, cut into strips 1/4 inch wide
  Cornstarch 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Olive oil/Vegetable oil 2 Teaspoon
  Yellow onion 1 Small, cut into 3/4-inch cubes
  Yellow summer squash/Zucchini 2 Small
  Sugar snap peas/Snow peas 1 1⁄2 Cup (24 tbs), trimmed
  Cherry tomatoes 1 Cup (16 tbs)

1 ln a medium-size bowl, combine the yogurt, garlic, and 1/4 teaspoon of the dill weed. Add the chicken and let marinate for 20 minutes.
2 Heat a 12-inch nonstick skillet over moderate heat. Add the chicken and marinade and cook, stirring, for 5 minutes or until the chicken is no longer pink.
3 Using a slotted spoon, transfer the chicken to a plate and keep warm. Spoon 1/4 cup of the marinade into a small bowl; stir in the cornstarch and salt until dissolved. Wipe out the skillet, discarding any remaining marinade.
4 Add the oil to the skillet and heat over moderate heat. Add the onion, squash, and remaining 1/2 teaspoon of dill weed. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables are crisp-tender. Add the sugar snap peas and tomatoes and cook 3 minutes more or until the peas are crisp-tender. Stir in the chicken and cornstarch mixture, bring the liquid to a boil, and cook for 1 minute or until the sauce has thickened and the chicken is heated through.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 497

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 156.9 mg52.3%

Sodium 2223.3 mg92.6%

Total Carbohydrates 81 g27.1%

Dietary Fiber 13.5 g54.1%

Sugars 30.1 g

Protein 83 g165.7%

Vitamin A 104.9% Vitamin C 430.4%

Calcium 37.8% Iron 47.4%

*Based on a 2000 Calorie diet

Low-Fat Chicken Primavera Recipe