A lean and green recipe! Serves two - I made it, and will bring my leftovers to work tomorrow. Mmmm.

10 ounces chicken breast tenders
2 cups diced tomatoes

2 cups diced zucchini
1 small can diced chilis 
2 TBSP chili powder
1 tsp cumin
hot sauce, to taste 
1/2 cup lowfat cheddar

     Sprayed a large, frying pan with non-stick spray and cooked the chicken breasts 5-7 minutes/side, or until lightly browned. Added zucchini,  tomatoes, chilis, and spices. Cover and simmer for 25 minutes, stirring frequently, and adding water as needed to prevent sticking.  The vegetables should slightly carmelize. Put on plate, and sprinkle with cheese and hot sauce.