Ingredients
4
4 servings
- •1 tablespoon extra virgin olive oil
- •4 skinless, boneless chicken breast halves - cut into strips
- •1 cup julienned carrots
- •1 small onion, chopped
- •1 cup fresh sliced mushrooms
- •1 zucchini squash, peeled and cut into 1 inch rounds
- •2 yellow summer squash, peeled and sliced into 1 inch pieces
- •0.5 cup pecan halves
- •1 teaspoon coarse ground black pepper
Instructions
- Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
- Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
Nutritional Facts
Per 4 servings
- Calories: 313
- Carbohydrate: 11g
- Fat: 17g
- Fiber: 4g
- Protein: 30g
- Sugar: 5g
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