You are here

Low-Fat Chicken Primavera

Healthy.Eater's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4.140625
Average: 4.1 (16 votes)