Ingredients
| Quantity | Ingredients |
|---|---|
| 1 pound | skinless, boneless chicken breasts |
| 2 tsp | olive oil |
| 1-1/2 cups | chopped red bell pepper |
| 1-1/2 cups | chopped yellow summer squash |
| 1-1/2 cups | chopped zucchini |
| 1 cup | medium-hot bottled salsa |
| 2-1/2 tsp | light brown sugar |
| 1/2 tsp | cinnamon |
| Four | 8 |
| 1/2 ounce | unsweetened chocolate, melted |
| 1-1/2 cups | finely shredded Romain lettuce |
| 1/4 cup | reduced-fat sour cream |
Directions
1. In covered skillet or saucepan large enough to hold a cake rack, bring 1/2-inch of water to boil. Place chicken on a heatproof plate and place plate on cake rack in skillet. 2. Cover and steam until chicken is cooked through, about 12 minutes. Set chicken aside to cool to room temperature. When chicken is cool enough to handle, shred; reserve cooking juices on plate. 3. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add bell peppers, squash and zucchini, and cook, stirring, until they begin to soften. Stir in 1/4 cup of salsa, 1/2 teaspoon brown sugar and 1/4 teaspoon cinnamon. Cook until vegetables are tender, 3 to 4 minutes. Remove from heat. 4. Preheat oven to 400�F. Place tortillas directly on an oven rack and bake 7 minutes or until crisp. Watch carefully as the tortillas can darken quickly. 5. In a small bowl, combine chocolate with remaining 3/4 cup salsa, 2 teaspoons brown sugar, 1/4 teaspoon cinnamon and reserved cooking juices. 6. To assemble, place a tortilla in center of each of 4 dinner plates. Top tortillas with concentric rings of lettuce, saut�ed vegetables and shredded chicken, starting in middle with chicken and ending outside with lettuce. Dollop chicken with sour cream and pass sauce on the side. Nutritional Information Per serving: 359 calories, 10.4g total fat, 3.3g dietary fibre
Source: www.wholehealth.md