• 1 tablespoons olive oil
• 1 3/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, chopped
• 1 cup sliced carrots
• 2 1/2 cups sliced zucchini
• 2 - 14.5 ounce cans diced tomatoes with basil, garlic, and oregano
• 2 - 14.5 ounce cans low sodium chicken broth
• Grated Parmesan, optional
• Fresh Basil, chiffonade, for garnish optional

In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan and fresh basil, if desired.

Per Serving (does not include option parmesan cheese): 255 Calories; 3g Fat (9.8% calories from fat); 1g Saturated Fat; 32g Protein; 26g Carbohydrate; 8g Dietary Fiber; 49mg Cholesterol; 1761mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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