Ingredients
- 3 garlic (cloves minced)
- 270 gr chicken (skinless boneless)
- 230 ml pineapple chunks in juice
- 140 gr thinly pepper (sliced red)
- 130 gr zucchini (diced)
- 50 gr balsamic
- 26 gr sugar
- 24 gr flour
- 20 ml oil
- 3 gr black pepper
Drain pineapples and save the juice in a separate bowl. Heat oil in large cooking pan. Saute garlic in oil (1-2 minutes). Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes). Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes). Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended. Pour over chicken vegetable combo in the pan and continue cooking. Cook over low heat, stirring frequently until sauce thickens (5-7 minutes). Stir in pineapples. Heat for only one more minute and serve.
Serving Size: 1.5 cups Calorie content: 350 Calories Nutrient Composition: 4 protein, 1 vegetable, -20ºC ruit and -20ºC at (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
