This is a super yummy new recipe I found and modified … and then modified again with the help of the amazing Nutrition Support division of TSFL. So, the recipe as I am going to post it is Lean & Green approved and can be used during the weight loss portion of your program (if following the 5 and 1). However, if you have started Transition or are in Maintenance, where it calls for 1 1/2 cups of mixed veggies, this is where I would substitute in 1 1/2 cups of butternut squash! The rest of the recipe is exactly as it was before working with Nutrition Support. Hope you enjoy it as much as my hubby and I did!
1 3/4 lb boneless, skinless chicken breast, cubed (3 Leaner servings)
1 cup green bell pepper (2 veggie servings)
1 1/2 cups diced zucchini, turnips, cauliflower (3 veggie servings)
2 cups tomatoes (4 veggie servings)
1 cup low sodium chicken broth (1 condiment)
1/2 tsp Mrs Dash Onion & Herb seasoning (2 condiments)
1 clove garlic, minced (1 condiment)
1 tsp cumin (2 condiments)
1 tsp chili powder (2 condiments)
1/2 tsp optional seasoning of your choice (we threw in a little chipotle chili seasoning) (1 condiment)
Cook chicken, green bell pepper, Mrs Dash seasoning and garlic in Dutch Oven over medium-high heat until chicken is no longer pink. Drain well and return to Dutch Oven. Stir in tomatoes and remaining ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and let simmer for 15 minutes, stirring occasionally. Cook, uncovered, for an additional 15 minutes or until veggies have softened.
Makes 3 Lean & Green meals. Each serving consists of: 1 lean protein, 3 veggies and 3 condiments.
If you are in Maintenance and have added back in all your food groups, you could also add the 2 ingredients I completely eliminated from this recipe – 1 can of chili beans and 1 cup of corn. If you add these, you’ll add the beans with the rest of the veggies. Corn gets thrown in at the very end and only needs to cook with the rest of the ingredients for a couple minutes.