Tex Mex Chicken

Double or triple this if you like. It's one of the most low cal, filling, and nutrient-packed of all recipes, and freezes well. Shovel what's left over into Ziplocs, lunch containers, or freezer. Tastes even better with re-heating!

• Ready In: 45 mins
• Serves: 6

Ingredients

•  cooking spray
• 3  lbs skinless chicken breasts, all fat removed
• 2  cups  frozen broccoli florets
• 1  cup  frozen edamame
• 1  cup  yellow squash
• 1  cup  baby carrots
• 2  cups  sliced  red peppers, and
•  orange bell pepper
• 1 (16 ounce) container barbecue sauce (sugar free if possible)

Directions

1. Spray skillet with cooking spray.
2. Cut chicken into small chunks.
3. Over medium high heat, sautee chicken until golden.
4. Pour off all drippings, leave chicken in pan.
5. Add whole container of barbecue sauce, stir, then add all the vegetables.
6. Reheat all, stirring occasionally, adding more water if sauce too thick.
7. Let simmer and serve in 4 ounce portions.
8. Further note 1) : Sugar free barbecue sauce has 1/6th or less sugar of regular barbecue sauce. I got mine online at Amazon.com. Smokin' Joe Jones No Sugar and Walden Farms Calorie Free are both terrific. I sometimes further thin them with water.
9. 2) Keep a Ziploc bulging with pre-cut pretty-colored peppers & squash. You do the washing and cutting all at once (ugh), but then they're ready and you just dump them inches.