ZUCCHINI AND PORTOBELLO STIR-FRY WITH CHICKEN
Source: The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life
Servings: 4

2 Tbsp. extra-virgin olive oil
1 lb. skinless, boneless chicken breast or thigh, cut into 3/4-inch pieces
2 large red bell peppers, seeded and cut into 1-inch pieces
2 large zucchini, halved lengthwise and sliced diagonally into 1/2-inch pieces
4 garlic cloves, finely minced
4 large portobello mushrooms (about 1 lb.), cleaned, stems removed, and cut into 1-inch pieces
2 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. dried red pepper flakes, or to taste
1 cup fat-free, reduced-sodium chicken broth
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 cups hot cooked brown rice

Place a large skillet or medium stockpot over high heat. Add the olive oil and heat until very hot. Add the chicken and stir-fry for about 5 minutes, until it loses its pink color. With a slotted spoon, remove the chicken from the skillet and set it aside.

Add the bell pepper, zucchini and garlic to the skillet. Stir-fry about 2 minutes, until the vegetables are crisp but tender.

Add the mushrooms and stir-fry for about 2 minutes, until the liquid released from the mushrooms evaporates.

Return the chicken to the skillet and add the basil, oregano, red pepper flakes and chicken broth. Cook for about 4 minutes, stirring, until the chicken is completely cooked through.

Remove from the heat. Add the cheese, season to taste with salt and pepper, and toss ingredients together. Serve immediately over the brown rice.