- 2 tbsp garlic powder
- 1 can (14 1/2 ounces) diced tomatoes, drained and 1/2 cup liquid reserved
- 12 oz chicken tenderloins, cut into 1/2-inch strips
- minced onion
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon pepper
- 1 1/2 cups chicken broth (water + bruillon_
- 1 medium squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
- 3/4 cup original couscous
- Heat a 10-inch skillet sprayed w/ cooking spray over medium heat. Add reserved tomato liquid, chicken, garlic powder, minced onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir in broth; heat to boiling. Stir in zucchini and tomatoes. Cover and simmer for 10 more minutes.
- Remove from heat and add the cous cous. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Calories 282
Fat 1g
Cholesterol 66mg
Sodium 1030mg
Potassium 247mg
Carbs 42g
Fiber 3g
Sugars 3g
Protein 28g
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