Ingredients:
4 teaspoons avocado oil (4 healthy fats)
1/2 cup (1.82 oz cooked) leeks, finely chopped (1 green)
3 large garlic cloves, minced (3 condiments)
3/4 cup (3.94 oz) raw bell pepper, chopped (1 1/2 green)
36.4 oz raw boneless & skinless chicken breasts, cut into 1″ pieces (4 leaners)
3 cups (12 oz) zucchini, diced (6 greens)
14 oz can diced tomatoes (3 1/2 greens)
1 tsp taco seasoning (2 condiments)
1 tbsp cumin, divided (3 condiments)
1/2 tsp salt (2 condiments)
1/2 tsp Ground black pepper (1 condiment)
1/2 cup cilantro, chopped (1/2 condiment)
1 cup low fat Tex Mex or Colby Jack cheese, shredded (1 lean)
1/2 cup (1.76 oz) green onions, chopped (1 green)
Directions:
1) Preheat large skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
2) Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
3) Add tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
4) Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
Makes 4 servings
3 greens
1 leaner
1/4 lean
1 healthy fat
2.25 condiments
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