Zucchini Chicken Pinwheels
1 Leaner Protein
3 vegetables
1 fat
2 ¾ condiments
Ingredients
9.1 ounces boneless, skinless chicken breasts~ Yields 6 oz cooked (1 leaner)
1 cup (3.98 oz) zucchini (2 greens)
1/4 cup tomato sauce no sugar added less than 5 grams of carbohydrates per half cup (1 green)
One teaspoon olive oil (1 healthy fat)
1/4 tsp garlic powder (1/2 condiment)
1/4 tsp salt (1 condiment)
1/4 tsp ground black pepper (1/2 condiment)
3/4 tsp dried basil (3/4 condiment)
Directions:
Whisk together the oil, tomato sauce, basil, salt, pepper and garlic in a small bowl. Cut the chicken breasts into long, thin strips (fingers) and place in the bowl with the tomato-basil sauce.
You can continue immediately, or place the mixture in the refrigerator for a couple of hours to marinate before cooking. Preheat oven to 400 degrees.
To assemble pinwheels: Cut the zucchini lengthwise into very thin strips. I found that this was
easiest done with a mandolin or even a peeler. (You may need to trim the zucchini down to size if cutting it with a peeler.)
Lay a strip of zucchini down on a board. Place a strip of chicken on top of it, about an inch from the edge. Roll the zucchini and chicken together to form a pinwheel. Place the pinwheel, seam side down, in a 9×13 roasting pan.
Repeat with remaining zucchini and chicken strips. Don’t worry if the pinwheels are close together. Pour any remaining sauce over the pinwheels. Bake the pinwheels for 25 minutes at 400, then place under the broiler and broil for an addition 4-5 minutes, until the tops are just starting to brown. Serve immediately.
