This recipe is also from the American Heart Association Cookbook.

Cumin Chicken with Onions and Squash

Serves 4, 1 cup per serving

1 lb. boneless, skinless chicken breasts, all visible fat removed, cut into 1 inch pieces

1 tsp. chili powder

1 tsp. ground cumin

Vegetable Oil Spray

1 large onion, cut in eighths, layers separated

2 medium yellow summer squash, quartered lengthwise and cut into 1 inch cubes

1/2 tsp. salt

Put the chicken in a large, shallow bowl or baking dish.  Sprinkle with the chili powder and cumin; stir well.

Heat a large nonstick skillet over high heat.  Remove theskillet from teh heat; lightly spray with vegetable oil spray.  Cook the chicken for 2 minutes, or until browned, stirring occasionally.  Transfer to a medium bowl.

Reduce the heat to medium.  Lightly spray the skillet again with vegetable oil spray.  Cook the onion and squash for 10 minutes, or until they are tender-crisp and the edges of the onion are richly browned, stirring frequently.  Stire in the salt an dthe chicken with any accumulated juices.  Cook for 1 minute, or until the mixture is heated thoroughly and the chicken is no longer pink in the center, stirring occasionally.

Nutritional Info:

Calories 167

Total Fat 1.5 g

Saturated 0.5 g

Polyunsaturated 0.5 g

Monounsaturated 0.5 g

Cholesterol 66 mg

Sodium 373 mg

Carbohydrate 9 g

Fiber 3 g

Protein 28 g

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