This is an easy one-pot meal for evenings when you want something healthy that takes little effort. You can use this dish as an excuse to clean up those miscellaneous items in your veggie drawer. Try bell peppers, cabbage, bean sprouts or whatever else strikes your fancy. I didn't have much time tonight, so I just added carrots and onions.
1 9.5 ounce package of organic wheat udon noodles
3 tablespoons olive oil
1/2 to 1 pound chicken, cut into bite-sized slices
2 cups chopped veggies
3 tablespoons low-sodium soy sauce
2 green onions, sliced on the diagonal
pinch of salt
pinch of fresh ground pepper
- Cook udon noodles in boiling water for 4 to 5 minutes.
- Meanwhile, heat olive oil on medium-high in large nonstick skillet. Add chicken and saute until no longer pink or juices run clear. Add all the veggies (except green onions), heating for another 3-5 minutes.
- Remove from heat. Add soy sauce, green onions, salt and pepper to skillet and toss all ingredients together.
Weight Watchers = 10 points per serving