Another winner! This was devoured by all parties, including the picky eaters, the Weight Watchers eaters, and the eaters who will eat anything! And the colors were amazing! The trick is to not overcook it so that the vegetables retain all their natural colors. For the tomatoes, I found a pint of assorted baby cherry tomatoes in a variety of colors. The end result was gorgeous.
1 teaspoon dried oregano
Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 4 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 5 minutes. Serve the vegetable mixture over chicken.
Yields 6 servings.
WW info: core - all included; flex - 5 points per serving.