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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another recipe for those who need to watch their Cholesterol levels. I use the Extra-Lite Virgin Olive Oil for this recipe, and Lite Vegetable Oil Spray. Ingredients:
vegetable oil cooking spray |
1 teaspoon olive oil |
1 medium onion, chopped |
1 lb boneless skinless chicken breast |
1 1/2 cups frozen baby lima beans |
2 cups frozen whole kernel corn |
3 cups fat-free low-sodium chicken broth |
1 1/2 cups tomatoes, chopped |
6 ounces no-added-salt tomato paste |
3 tablespoons fresh lemon juice |
1 tablespoon low-sodium worcestershire sauce |
Directions:
1. Heat a deep skillet or Dutch oven over medium high heat.
2. Remove the skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).
3. Pour the oil into the skillet and swirl to coat the bottom.
4. Return the skillet to the heat and cook the onion for 3 minutes, or until tender.
5. Meanwhile, cut the chicken breasts into 1-inch cubes.
6. Stir the chicken and remaining ingredients into the skillet.
7. Reduce the heat and simmer, covered, for 1 hour.
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