NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 small Whole Wheat Tortilla

1/4 cup Reduced Fat Shredded Cheese

1/4 cup Enchilada Sauce

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) for roasting the veggies.

• 2

  Slice the red bell pepper, zucchini, and red onion into thin strips. Toss them in a bowl with olive oil, cumin, salt, and pepper.

• 3

  Spread the veggies on a baking tray lined with parchment paper and roast for about 20 minutes until tender and slightly charred.

• 4

  While the veggies are roasting, season the chicken breast with salt, pepper, and a pinch more cumin. Cook the chicken in a non-stick skillet over medium heat until fully cooked (about 5-7 minutes per side). Once cooked, shred the chicken using two forks.

• 5

  Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side.

• 6

  Assemble the enchilada by spreading a thin layer of enchilada sauce on the tortilla, adding shredded chicken and a handful of the roasted veggies, and sprinkling reduced fat cheese on top.

• 7

  Roll the tortilla tightly and place it in an oven-safe dish. Drizzle a little extra enchilada sauce over the top and sprinkle any remaining cheese if desired.

• 8

  Bake in the oven for an additional 5 minutes until the cheese is melted and the enchilada is heated through.

• 9

  Remove from oven, garnish with any extra roasted veggies if desired, and serve immediately.