Fat: 6.5 g Carbohydrates: 19.2g Calories: 253.3 Protein: 31.5g

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.

2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.

3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender and cooked through.



Yield: 4 servings--Serving Size: 1-1/2 cup