I got this recipe from Curtis Stone on the Biggest Loser last Tuesday. I made it today, and it is fabulous! The only alteration I made was I added a little salt.
Ingredients
2 teaspoons olive oil
Four 4 ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/8 tsp sea salt
1/2 teaspoon dried oregano
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve
Directions:
* Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
* Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
* Remove the chicken to a plate and add the remaining oil to the pan.
* Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
* Cook the garlic and peppers for 2 minutes and add the mushrooms.
* Cook the mushrooms for 4 minutes stirring often.
* Add the red wine and allow to reduce until almost dry.
* Add the tomatoes to the pot and stir well.
* Add the thyme, salt, bay leaf and oregano.
* Bring to the simmer and reduce heat to low.
* Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
* Stir in all but one pinch of the parsley.
* To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
* Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
* Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.
Nutrient Analysis - per serving
Calories 300
Fat calories 60
Total Fat 7g
Sat Fat 1.5g
Chol 65mg
Sodium (not sure since I added a little extra)
Total Carb 25g
Fiber 4g
Sugars 8g
Protein 30g
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