Chicken and Veggie Skillet

Ingredients:

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/4 cup italian dressing
  • 1 zucchini, coarsely chopped
  • 1/2 cup thinly sliced red onions
  • 1 cup halved cherry tomatoes
  • 1 cup snow peas
  • 1/4 cup grated parmesan cheese

Directions:

  1. HEAT large nonstick skillet on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.
  2. ADD dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.
  3. TOP chicken with vegetable mixture and cheese.

Notes:

Makes 4 servings | 5 Smartpoints | 7 Pointplus

Nutrition Information:

  • Calories 260
  • Fat 12 g
  • Carbs 9 g
  • Fiber 2 g
  • Protein 30 g
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