• 1-1/2 Tbs. vegetable oil
• 4 boneless skinless chicken breast halves, cut into 1-1-1/2 inch pieces
• 1/2 tsp. chili powder
• 1/2 tsp. ground coriander
• 1 medium zucchini, diced
• 3/4 cup corn kernels
• 1 small roasted poblano pepper, finely diced
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 3/4 cup canned black beans
• 2 tsp. fresh lime juice
• 1/2 lime, cut in wedges
• 2 Tbs. fresh cilantro, chopped
• 3 scallions, thinly sliced

Heat 1 Tbs. oil in a heavy nonstick skillet over medium-high heat. Stir in chicken, chili powder, coriander, and salt to taste. Cook and stir 3-5 minutes, until chicken is lightly browned at edges. Remove chicken from skillet and set aside. Heat remaining oil in same pan. Stir in zucchini, corn, poblano pepper and salt to taste. Cook 4-5 minutes, until vegetables begin to brown at the edges. Add stock and boil 1-2 minutes. Add cream, beans, chicken, and lime juice. Reduce heat to medium and cook 3-4 minutes, until chicken is no longer pink and the sauce has thickened slightly. Remove pan from heat and stir in scallions. Sprinkle with cilantro and serve with lime wedges.

Per serving: calories 450, fat 19.4g, 39% calories from fat, cholesterol 146mg, protein 48.4g, carbohydrates 20.7g, fiber 6.0g, sugar 6.3g, sodium 344mg, diet points 9.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.1, Bread: 1.0, Lean meat: 0.1, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Burgundy, Chardonnay, or Riesling.