Convert veggies and chicken into a cheesy skillet meal - dinner ready in just 20 minutes.
teaspoon canola or vegetable oil
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
large carrots, cut into 1/8-inch slices (2 cups)
medium zucchini, cut into 1/8-inch slices (2 cups)
tablespoons soy sauce
medium green onions, sliced (1/2 cup)
cups shredded reduced-fat sharp Cheddar cheese (8 oz)
Heat 12-inch nonstick skillet over medium high heat. Add oil; tilt skillet to coat bottom. Add chicken; cook 4 to 5 minutes or until no longer pink in center, stirring frequently. Remove from skillet; cover to keep warm.
In same skillet, cook carrots and zucchini 5 minutes or until crisp-tender, stirring frequently. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce. Remove from heat.
Sprinkle with onions and cheese. Cover; let stand 2 minutes to melt cheese.
Substitute an Italian cheese blend for the Cheddar cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.