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Diabetic Chicken and Zucchini Stew




Source of Recipe


Marla


List of Ingredients




DIABETIC CHICKEN AND ZUCCHINI STEW

- 1 (18 ounces) can tomatoes
- 1 cup low-fat, low-sodium chicken broth
- 1 small green pepper, coarsely chopped
- 2 garlic cloves, minced
- 2 medium zucchini, coarsely chopped
- Fresh ground pepper and salt to taste
- 2 teaspoon minced fresh basil
- 1-1/2 pound boneless, skinless chicken breasts,
cooked and cubed into 2-inch pieces



Recipe



Drain the liquid from the tomatoes into a saucepan. Chop
the tomatoes and set aside. Add the broth, green pepper,
and garlic to the tomato liquid. Bring to a boil, reduce
heat to medium and cook for 10 minutes.

Add reserved tomatoes, zucchini, pepper, salt, and basil.
Simmer until zucchini is tender, about 10 minutes. Reduce
heat to low and add the chicken. Cook for 5 minutes.

Yield: 6 servings


Nutritional Information Per Serving (3-4 ounces chicken):
Calories: 169, Fat: 4 g, Cholesterol: 69 mg, Sodium: 241 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat