- 4
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, pressed
- 1/2 cup chopped onion
- 2 ripe plum (Roma) tomatoes, diced
- 4 small zucchini, chopped
- 1 cup chopped mushrooms
- 1/4 cup low sodium chicken broth
- 3 cups shredded, cooked chicken
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded low fat Cheddar cheese
Preparation
Step 1
Heat the oil in a large skillet with a tight-fitting lid over medium heat; add garlic, onion and tomatoes; saute for 5 minutes. Add zucchini and saute for 5 minutes longer. Add mushrooms, broth, chicken and spices; blend well and cook until heated through and vegetables are tender. Top with cheese, reduce heat to low and cover for 5 minutes so the cheese can melt.
NUTRITION per serving: 338 Calories; 8g Fat; 52g Protein; 13g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 7
LC SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and add a little salsa; fluff with a fork). Add a big green salad.
SERVING SUGGESTION: Serve brown rice tossed with a little salsa instead of Cauli-Rice.
KOSHER: Use your favorite soy cheese.
GLUTEN FREE: Make sure chicken broth is gluten free.