Southwestern Chicken Stir-Fry

By Tonya_Speed

NUTRITION per serving: 162 Calories; 2g Fat; 28g Protein; 8g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable. Points: 3

Ingredients

• Non-aerosol cooking spray
• 1 pound boneless skinless chicken breast meat, cut into thin strips
• 1/2 medium onion, thinly sliced
• 1 clove garlic, pressed
• 1/2 medium red bell pepper, seeded, deribbed and thinly sliced
• 1 cup broccoli florets
• 1 cup salsa
• Salt and pepper, to taste
• 1/4 teaspoon ground red pepper (optional)

Preparation

Step 1

Coat a large skillet with cooking spray over medium-high heat; add chicken strips and cook, stirring frequently, until they are no longer pink and juices run clear; remove from skillet, set aside and keep warm. In the same skillet, cook onion, garlic, bell pepper and broccoli until tender-crisp. Return chicken to the pan. Add salsa and stir to coat; cook for 1 or 2 minutes. Season to taste with salt, pepper and ground red pepper, if using. Serve immediately.

LC SERVING SUGGESTION: Serve over 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 fluff with a fork). Add steamed broccoli on the side.
SERVING SUGGESTION: Add corn on the cob.
KOSHER: No changes necessary
GLUTEN FREE: Make sure salsa is gluten free.