Serves 4-6
4 boneless, skinless chicken breasts
2 cups broccoli
small onion
1 large zucchini (leave out for cycle 1)
1 red pepper
1 8oz package of Fat Free Cream Cheese
1 packet of Spicy Ranch Dip Mix
1 can of fat free chicken broth
minced garlic
salt
pepper
3 tbs olive oil
2 cups broccoli
small onion
1 large zucchini (leave out for cycle 1)
1 red pepper
1 8oz package of Fat Free Cream Cheese
1 packet of Spicy Ranch Dip Mix
1 can of fat free chicken broth
minced garlic
salt
pepper
3 tbs olive oil
Cut up chicken in to bite sized pieces and saute until done in 1 tablespoon of olive oil. Set aside.
Cut up vegetables into bite sized pieces. Saute in 2 tablespoons olive oil. Add in a few splashes of chicken broth as your are cooking the veggies to help steam them. I add the veggies to cook in this order:
Garlic & Onions, Broccoli, peppers and zucchini.
Garlic & Onions, Broccoli, peppers and zucchini.
In a non-stick saucepan heat together the cream cheese 1/2 can of chicken broth and spicy ranch packet. This makes your sauce.
Combine chicken, veggies & sauce and simmer for about 5 minutes. Salt & pepper to taste. Serve over brown rice or pasta. You can also serve over spaghetti squash.
