Tangy Lemonade Chicken

Serves 4
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4 5-oz boneless chicken breasts, no skin
2 bags 0 calorie Skinny Dip Noodles Rice Pearls
1/2 medium zucchini
1/2 medium red bell pepper
1/4 of 1 tub Crystal Light lemonade powder
1/2 cup chicken broth
2 tablespoons diet margarine
1 teaspoon cornstarch
pepper, salt & garlic powder
zest of 1 lemon
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Sprinkle chicken generously on both sides with garlic powder, salt and pepper.  Cut bell pepper and zucchini in half, scrape out seeds then slice into matchsticks.
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Heat margarine in a large nonstick skillet over medium high heat. Add chicken and cook on both sides until lightly browned, about 5 minutes and remove to a plate.
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In a small cup stir together cornstarch, Crystal Light and chicken broth.  Add chicken broth and lemon zest to the skillet and cook on medium low until thickened, about 1-2 minutes.  Return chicken to the skillet and flip to coat with sauce.  Add zucchini and bell pepper and stir to coat with sauce.
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Cook 3 minutes, taste sauce and add extra salt or pepper if desired.  Serve chicken over hot Skinny Dip Rice Pearls and spoon sauce on top.  Chop up leftovers and add bean sprouts to make Chicken Chop Suey Lettuce Wraps for lunch the next day!
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Nutritional Info
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Calories:  174
Carbs:  2 gram
Protein:  26 grams
Fat:  5 grams