Chicken and Veggie Skillet
Yield: 2 servings Click here to track the points on your Weight Watchers app. There are 5 g net carbs per serving.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 zucchini, sliced
- 1/2 orange bell pepper, sliced
- 1/4 cup red onion, sliced thin
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1/2 cup reduced-fat cheddar cheese, shredded
- Fresh parsley for garnish
Instructions
- Heat a nonstick skillet over medium heat and add the olive oil.
- Sauté the red onion and garlic for 1-2 minutes, until fragrant.
- Add the zucchini and orange pepper. Cook for 5 minutes, until the vegetables are tender but crispy.
- Stir in the cooked chicken, smoked paprika, oregano, salt, and pepper. Cook for another 3 minutes until heated through.
- Sprinkle reduced-fat cheese on top, cover, and let it melt for 1-2 minutes.
- Garnish with fresh parsley and serve.
Notes
NUTRITION INFORMATION:
1 of 2 servings (5 g net carbs per serving)
330 calories, 22 g total fat, 5 g saturated fat, 208 mg sodium, 7 g total carbohydrate, 2 g dietary fiber, 3 g total sugars, 29 g protein (myfitnesspal.com)