Lean and Green Mexican Skillet Chicken with Jicama Noodles

Makes 4 servings
Per Serving: 1 Leaner protein, 1 1⁄2 vegetable servings, 3 condiments, 1 fat


• 4 teaspoons canola oil
• 36 ounces raw chicken breast, cubed
• 1 tsp chili powder
• 1⁄2 tsp onion powder
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp salt
• 1⁄2 cup chopped peppers

• 1⁄2 cup leeks, chopped
• 1/3 cup salsa of your choice
• 1 tsp Splenda
• 2 cups jicama, peeled and julienned
into thin noodles
• 1⁄4 cup chopped fresh cilantro, for


  1. Sprinkle the chili powder, onion powder, cayenne pepper and salt on
    the chicken breast and mix until all chicken is covered in the spices.
  2. In a heavy bottom pan (like a cast iron skillet) over medium heat,
    heat the canola oil then add the spiced chicken and cook for 5 minutes,
    stirring occasionally so the chicken doesn’t burn.
  3. Add the chopped peppers and leeks and saute for 5 minutes, until
    the leeks are beginning to brown.
  4. Add the salsa, and bring the mixture to a simmer.
  5. Add the splenda and stir to combine then add the julienned jicama,
    stir and cook for 1 minute.
  6. Sprinkle with cilantro and eat!