3 skinless, boneless chicken breast halves (about 12-oz.), cut into strips
\n1 tsp. Italian seasoning
\n1 14-1\/2-ounce can Chicken Broth or Vegetable Broth
\n1 14-1\/2-ounce can pasta-ready diced tomatoes, undrained
\n1-1\/2 cups instant white or brown rice
\n1 cup halved zucchini slices (approx. 1 small zucchini)<\/p>\n
Lightly spray 10-inch nonstick skillet with no-stick cooking spray. Stir-fry chicken with Italian seasoning over medium-high heat 3 minutes or until chicken is no longer pink. Stir IN broth, tomatoes, rice and zucchini. Bring to a boil; reduce heat. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes or until most of liquid is absorbed.<\/p>\n
Yield: 4 Servings<\/p>\n
Calories 280
\nFat 1g
\nFiber 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 skinless, boneless chicken breast halves (about 12-oz.), cut into strips 1 tsp. Italian seasoning 1 14-1\/2-ounce can Chicken Broth or Vegetable Broth 1 14-1\/2-ounce can pasta-ready diced tomatoes, undrained 1-1\/2 cups instant white or brown rice 1 cup halved zucchini slices (approx. 1 small zucchini) Lightly spray 10-inch nonstick skillet with no-stick cooking spray. Stir-fry chicken with Italian seasoning over medium-high heat 3 minutes or until chicken is no longer pink. Stir IN broth, tomatoes, rice and zucchini. Bring…<\/p>\n