Chicken Curry Ravioli

Inspired by this blog I made a single serving, low carb ravioli!

50 grams of raw zucchini, sliced

3 oz shredded cooked chicken

1 oz low fat cream cheese

1/2 tsp yellow curry powder

For the filling, use 3 ounces of cooked shredded chicken (I used leftover rotisserie chicken for this) and add 1 tsp of curry powder.  Mix in 1 ounce of cream cheese.  Form the filling into a 4 balls and then shape into squares. 

To make the ravioli, slice the zucchini length wise with a vegetable peeler making long wide strips.  Lay 2 strips next to each other vertically. Lay 2 more strips horizontally on the vertical strips. It will look like a t.  Place 1 square of filling in the center and fold over the zucchini to cover the ravioli.  Repeat and make 4 raviolis.  

On a heated counter grill, grill the raviolis for about 5 minutes until golden.

This entire recipe makes 4 raviolis and counts for 1 green, 1/2 leaner, 3 condiments. If you use full fat cream cheese instead of low fat, this recipe would count for 1 green, 1/2 leaner, 1 condiment and 1 healthy fat.

260 calories, 4 g carbs, 15 g fat, 25 g protein.  This is factored using rotisserie  chicken.  The calories and fat would be lower using boneless skinless skin breast.