Nutrition Facts
Nutrition Facts
Calories | 202 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 74 mg | |
Sodium | 356 mg | |
Total Carbohydrate | 9 g | |
Dietary Fiber | 3 g | |
Sugars | 5 g | |
Protein | 27 g |
Dietary Exchanges
2 vegetable, 3 lean meat
Ingredients
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2 teaspoons olive oil -
1 small onion, chopped -
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2 x 2-inch strips -
1/2 cup fat-free, low-sodium chicken broth -
4 medium garlic cloves, minced -
1 teaspoon ground cumin -
1 teaspoon paprika -
1/2 teaspoon ground turmeric -
1/2 teaspoon pepper (coarsely ground preferred) -
1/4 teaspoon salt -
2 cups torn romaine lettuce -
1 medium tomato, sliced, and 1 medium tomato, chopped, divided use -
1/2 medium unpeeled cucumber, sliced, and 1/2 medium unpeeled cucumber, chopped, divided use -
2 tablespoons crumbled low-fat feta cheese -
2 tablespoons minced fresh Italian (flat-leaf) parsley
Directions
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Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the chicken. Cook the chicken for 4 to 6 minutes, or until lightly browned, stirring frequently. Turn off the pressure cooker. -
Stir in the broth, garlic, cumin, paprika, turmeric, pepper, and salt. Secure the lid. Cook on high pressure for 4 minutes. Quickly release the pressure. -
Arrange as follows on a platter: the romaine, sliced tomato, and sliced cucumber. Using a slotted spoon, place the chicken on the cucumbers. Top with the remaining chopped cucumber and chopped tomato. Sprinkle with the feta and parsley.