Chicken-Vegetable Toss

Chicken-Vegetable Toss Photo: Oxmoor House


  • Cooking spray
  • 1 onion, finely chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 small eggplant, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons dry white wine
  • 1 (4-ounce) jar diced pimiento, drained
  • 3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.

Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.

Nutritional Information

Calories per serving: 133
Caloriesfromfat per serving: 20%
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 19.5g
Carbohydrate per serving: 6.9g
Fiber per serving: 1.4g
Cholesterol per serving: 53mg
Iron per serving: 1.1mg
Sodium per serving: 796mg
Calcium per serving: 14mg

Good to Know

Serve this quick and easy chicken-vegetable medley over whole grain rice or in a tortilla. Or add all your favorite vegetables and whole grain pasta for a primavera dish.
Cooking Light Superfast Suppers