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Easy Cheesy Mixed Vegetables + Baked Parmesan Tomatoes

Calories 578 Net carbs 25g Fat 26g Protein 49g

Ingredients 118 g Chicken breast (1 half breast fillet)

182 g Mixed vegetables (1 cup)

28.3 g Low fat Cottage cheese or Low fat cheese (1 oz)

2 tsp Dry taco seasoning mix

1/4 cup, shredded Cheddar or colby cheese


  1. Bring a pot of water to boil. Add chicken breast water and boil for 10-15 minutes, or until chicken is cooked through and no longer pink. Drain and set aside to cool slightly. Chop into bite sized pieces.

  2. Throw everything into a non-stick pan on medium-high heat. Stir and cover for a few minutes until the veggies thaw and the cheese starts to melt. Serve and enjoy!


123 g Tomatoes - (2 medium)

6.3 g Low sodium Parmesan cheese - (1/8 cup)

0.25 g Oregano - 1/2 tsp fresh leaves (1⁄4 tsp if not fresh)

1/8 tsp Salt

4.5 g Olive oil - 2 tsp

1 tsp Pepper - to taste


1. Cut cherry tomatoes in half. Top each half with a little bit of goat cheese and a sprinkle of basil.

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