Cheesy Chicken Skillet

1 teaspoon canola or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 large carrots, cut into 1/8-inch slices (2 cups)
1 medium zucchini, cut into 1/8-inch slices (2 cups)
2 tablespoons soy sauce
8 medium green onions, sliced (1/2 cup)
1 cup shredded sharp reduced-fat Cheddar cheese (4 ounces)



1
Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Remove from skillet.

2
Add carrots and zucchini to skillet; stir-fry 4 to 5 minutes or until crisp-tender. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce.

3
Sprinkle with onions and cheese. Cover skillet until cheese is melted.


Only 150 cals and it makes 6 servings

:happy: enjoy!