Greek Chicken Chili (Weight Watcher Friendly 7 Points)

• olive oil↗2 teaspoons
• small chicken breasts, boneless and skinless, cut into cubes (l lb/454 g)↗3
• red onion, chopped↗1 cup
• zucchini, diced1 cup
• red pepper, diced↗1⁄2 cup
• garlic, minced↗2 teaspoons
• chili powder↗2 tablespoons
• cumin↗1 teaspoon
• oregano↗1 teaspoon
• tomatoes, diced, undrained↗19 ounces
• pasta sauce↗1 1⁄2 cups
• chickpeas, drained and rinsed↗1 cup
• brown sugar↗1 tablespoon
• black pepper↗1⁄4 teaspoon
• cilantro, minced↗2 tablespoons
• cup reduced-fat feta cheese, crumbled↗1⁄3

Step-by-step instructions

1. 1

   Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.

2. 2

   Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

3. 3

   Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.

4. 4

   Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.