Greek Chicken Chili (Weight Watcher Friendly 7 Points) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Chocked full with chicken, vegetables and chickpeas...this low fat meal is very satisfying!! Ingredients:
2 teaspoons olive oil |
3 small chicken breasts, boneless and skinless, cut into cubes (l lb/454 g) |
1 cup red onion, chopped |
1 cup zucchini, diced |
1/2 cup red pepper, diced |
2 teaspoons garlic, minced |
2 tablespoons chili powder |
1 teaspoon cumin |
1 teaspoon oregano |
19 ounces tomatoes, diced, undrained |
1 1/2 cups pasta sauce |
1 cup chickpeas, drained and rinsed |
1 tablespoon brown sugar |
1/4 teaspoon black pepper |
2 tablespoons cilantro, minced |
1/3 cup reduced-fat feta cheese, crumbled |
Directions:
1. Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.
2. Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
3. Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
4. Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.
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