Easy Summer Chicken Chilli

Ingredients:

• 1 small avocado
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 small zucchini, thinly sliced
• 1 medium jalapeno, seeded and minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 cups lower-sodium chicken broth
• 1 (15 oz.) can white beans, rinsed and drained
• 1 (14 1/2 oz.) can no-salt-added diced tomatoes, with juices
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

Makes 4 (2-cup) Servings

1. In a small bowl, gently sitr together avocado, lime juice nd 1/8 tsp of the salt.
2. In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, until vegetables have begun to soften, about 5 minutes. Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes. Add chicken and remaining 1/8 tsp salt. Return to a simmer and cook until chicken is cooked through, 5-7 minutes. Divide chili among 4 bowls, top with avocado, and serve.

 WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great dish for the summer or all year round and a great way to kick of Phase 1 of the South Beach Diet or any weight -loss diet. These summer vegetables combined with chunks of tender, juicy chicken make a great meal for a cool summer night and even perfect for a get-together. If you are serving vegetarians, you can substitute tofu for the chicken.