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Nutrition Facts
Serving Size 168 g
(Approx. 7 Servings)
Amount Per Serving
Calories 90 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 210 mg 9%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 10 g
Vitamin A 10% Iron 2%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken-Vegetable Toss
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
7  People


Recipe makes 7 Servings

1 non-stick cooking spray
1 medium white onion, finely chopped
1 large yellow bell pepper, finely chopped
1 purple eggplant, finely chopped
3 garlic, minced
1/4 Tsp black pepper
1/4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
4 Oz diced pimento, drained
2 H-E-B Fully Cooked Italian Style Seasoned Chicken Breast, chopped
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Place a large, non-stick skillet coated with cooking spray over medium-high heat.
Add onion, bell pepper, eggplant, garlic and pepper. Sauté 8 minutes or until vegetables are tender.
Add chicken broth and cook 1 minute.
Remove from heat and stir in pimientos and chicken.



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