1 cup Zucchini cored (2 Greens)
4 ounces Shredded or Cubed Chicken Breast (2/3 Lean)
1/2 cup Rotel Tomatoes drained (1 Green)
1 1/3 ounces Shredded Low-Fat Mozzarella (1/3 Lean)
10 Olives (1 Healthy Fat) optional
Heat oven to 400 degrees. Cut one end off the zucchini and place in your 1 cup measuring cup. Chop off the top to where it becomes the height of the measuring cup. Use this piece as your measuring point. Chop two more pieces the same size. Save the remaining of the zucchini for something else. Slice those pieces in half down the middle and core. Place in an oven safe casserole. Top with chicken and tomatoes. Bake 25 minutes. Pull out and top with cheese. Bake another 10 minutes. Serve with olives on the side as shown optionally. I just love olives.
Lean & Green = 1 Lean, 3 Greens, 1 Healthy Fats
Approved by TSFL Dietetic Technician.
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