Tuesday, February 19, 2008

Cheesy Chicken Skillet Dinner

This is a really good and REALLY EASY dinner. We used frozen veggies instead of fresh, which made it even easier.

Prep: 10 min
Cook: 10 min.
1 teaspoon canola or vegetable oil
1 ¼ pounds boneless, skinless chicken breasts, cut into 3/4–inch pieces
2 large carrots, cut into ½-inch slices (2 cups)
1 medium zucchini, cut into 1/8-inch slices (2 cups)
2 tablespoons soy sauce
8 medium green onions, sliced (1/2 cup)
2 cups shredded sharp reduced-fat cheddar cheese (8 ounces)

Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Remove from skillet.

Add carrots and zucchini to skillet; stir-fry 4 to 5 minutes or until crisp-tender. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce.

Sprinkle with onions and cheese. Cover skillet until cheese is melted.
Makes 6 servings
Fiber 2g
Fat 16g (Sat 8g)
1 Serving: 285 calories
Sodium 600 mg
Protein 31g

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