1 bell pepper, any color, chopped
6-8 large Brussels sprouts, quartered
1 1/2 cup broccoli florets
2 cups grape or cherry tomatoes, halved
1-2 cups sliced mushrooms
1/2 cup water
1 tablespoons sesame oil
2 tablespoons sweet chili sauce
1 tablespoon hoisin
1 teaspoon low-sodium soy sauce
1 teaspoon raspberry preserves
Saute chicken, scallions and olive oil in large skillet or wok until chicken begins to look cooked through. Add zucchini, squash and peppers, and cook for 3-4 minutes. Add remaining vegetables, water, sauces and raspberry preserves. Reduce heat and simmer about 10 minutes, allowing flavors to marry. Serve on its own or with brown rice.
Per serving: 440 calories; 52 grams protein; 20 grams carbohydrates; 17 grams fat (2 grams saturated); 143 milligrams cholesterol; 5 grams fiber, 345 milligrams sodium.
Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at firstname.lastname@example.org or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com