Chicken with Vegetable Marinara - 4 servings

Preparation: 10 min. Cooking: 10 min. Total: 20 min.
  • 1 lb eggplant, peeled and cubed
  • 1 red bell pepper, seeded and cubed
  • 1 large zucchini, peeled and cubed
  • 1/4 cup chicken stockor vegetable stock
  • 1 quart purchased spaghetti sauce
  • 1 Tbsp olive oil
  • 1-1/4 lbs boneless, skinless chicken breast halves
  • 1/4 cup lemon juice
  • 4 slices French bread, toasted
  • 2 Tbsp grated Parmesan cheese

Turn on broiler. Combine first 4 ingredients in a heavy nonstick skillet over medium high heat. Cover skillet and simmer 4-5 minutes, or until vegetables are tender and liquid is almost evaporated. Stir in spaghetti sauce and cook until mixture is heated throughout. Set aside and keep warm.

While sauce is cooking, brush chicken with oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until chicken is opaque throughout. Remove chicken from broiler and immediately drizzle with lemon juice. Serve chicken on toast. Spoon sauce over chicken, sprinkle with Parmesan and serve.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
740 Cal 18 g 84 g 60 g 14 g 30 g 130 mg 1700 mg

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Nutrients

Calories 740 Cal  
Fat 18 g  
Carbs 84 g  
Protein 60 g  
Fiber 14 g  
Sugar 30 g  

Fats

Fat 18 g  
Fat, Sat. 4.7 g  
Fat, Mono. 6.3 g  
Fat, Poly. 5.2 g  
Cholesterol 130 mg  

Vitamins

Choline 180 mg 34%
Niacin 34 mg 210%
Panto. Acid 2.3 mg 47%
Riboflavin 0.71 mg 54%
Thiamin 0.54 mg 45%
Vitamin A 2400 IU 79%
Vitamin B6 1.7 mg 110%
Vitamin B12 0.57 mcg 24%
Vitamin C 66 mg 74%
Vitamin D 0 IU 0%
Vitamin E 8.1 mg 54%
Vitamin K 48 mcg 40%

Minerals

Calcium 170 mg 17%
Copper 0.8 mg 89%
Fluoride 66 mcg 1600%
Iron 6.4 mg 80%
Magnesium 150 mg 35%
Manganese 1.2 mg 18%
Phosphorus 580 mg 83%
Potassium 1800 mg 39%
Selenium 61 mcg 110%
Sodium 1700 mg 110%
Zinc 4 mg 37%

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