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| 1 x ca. 450 g | Skinless, boneless chicken breasts |
| 3 | cloves garlic minced |
| 4 Teelöffel | oil |
| 1 Tasse | red pepper thinly sliced |
| 1 Tasse | zucchini diced |
| 8 x ca. 30 g | Pineapple chunks, in juice |
| 3 Esslöffel | Balsamic(or red wine) vinegar |
| 1 Teelöffel | black pepper |
| 2 Esslöffel | sugar |
| 3 Esslöffel | flour |
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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.
Calorie content: 350 Calories
Nutrient Composition: 4 protein, 1 vegetable, 1 fruit and 1 fat (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne)
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