Cheesy Chicken and Vegetable Dinner: The Best Cheesy Chicken and Vegetable Dinner Recipe from Cook'n

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	Cheesy Chicken and Vegetable Dinner

Serves: 5

Prep: 10 min
Cook: 10 min

Print this Recipe

   1 teaspoon vegetable oil
   1 1/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
   2 large carrots, cut into 1/8-inch slices (2 cups)
   1 medium zucchini, cut into 1/8-inch slices (2 cups)
   2 tablespoons soy sauce
   16 medium green onions, sliced (1 cup)
   1 1/2 cups shredded sharp cheddar cheese (6 ounces)

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1. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate to coat bottom. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Remove from skillet.

2. Cook carrots and zucchini in skillet 4 to 5 minutes, stirring frequently, until crisp-tender. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce.

3. Sprinkle with onions and cheese. Cover skillet until cheese is melted.

A NOTE from DR. GHOSH
Reduce the amount of cheese in this recipe if foods containing fat bother you. Sprinkling just a bit of Parmesan cheese on top of the chicken gives it a little extra zing, but not a lot of fat.

"I do the cooking and food preparation as I feel up to it; otherwise, I let my husband take over." -MARY W.

NUTRITION FACTS: High in calcium and vitamin A; good source of fiber
1 Serving: Calories 310 (Calories from Fat 145); Fat 16g (Saturated 8g); Cholesterol 105mg; Sodium 660mg; Potassium 570mg; Carbohydrate 9g (Dietary Fiber 3g); Protein 35g % DAILY VALUE: Vitamin A 100%; Vitamin C 12%; Calcium 24%; Iron 12%; Folic Acid 12%; Magnesium 14% DIET EXCHANGES: 5 Lean Meat, 2 Vegetable

Helpful For These Side Effects: (n)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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