NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

3 ounces Shrimp

1/2 cup Canned Diced Tomatoes

1/4 medium Onion

1/4 medium Bell Pepper

1/4 medium Zucchini

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

2 cloves Garlic

PREPARATION

• 1

  Prepare ingredients by dicing the onion, bell pepper, zucchini, and mincing the garlic.

• 2

  Cut the chicken breast into bite-sized cubes and peel the shrimp if needed.

• 3

  In a large pot, heat the olive oil and extra virgin olive oil over medium heat.

• 4

  Sauté the diced onion, bell pepper, and zucchini for 3-4 minutes until slightly softened.

• 5

  Add the minced garlic, chili powder, and ground cumin. Stir well and cook for another minute until fragrant.

• 6

  Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes.

• 7

  Pour in the low-sodium chicken broth and add the canned diced tomatoes.

• 8

  Bring the mixture to a simmer and then add the shrimp. Continue to cook for 3-5 minutes until the shrimp turn pink and the chicken is fully cooked.

• 9

  Taste and adjust seasonings if needed. Serve hot as a robust, hearty stew.