Mexican Chicken - A lean and green recipe!
10 ounces chicken breast tenders
2 cups diced tomatoes
2 cups diced zucchini
1 small can diced chilies
2 TBSP chili powder
1 tsp cumin
hot sauce, to taste
1/2 cup low fat cheddar
Sprayed a large, frying pan with non-stick spray and cooked the chicken breasts 5-7 minutes/side, or until lightly browned. Added zucchini, tomatoes, chilies, and spices. Cover and simmer for 25 minutes, stirring frequently, and adding water as needed to prevent sticking. The vegetables should slightly caramelize. Put on plate, and sprinkle with cheese and hot sauce.
Enjoy!
Sunday, February 7, 2010
Subscribe to:
Posts (Atom)