I have a confession.
Sometimes when stumped for something for dinner, I begin by “shopping” in my
refrigerator and pantry. What do I have on hand that I can simply throw
together, thus taking advantage of fresh veggies I already have on hand.
My Chicken Fresca (recipe follows) is just such a creation. Since I
have a dedicated gluten free kitchen, you know this gorgeous dish is naturally
gluten free. Just look at the quantity of quality food you are getting for only
260 calories—a really low calorie entrée in my opinion.
I couple this with my Easy Cheesy Risotto (Click link for recipe). The beauty of
this winning combination is while the risotto cooks, you can prep and prepare
the Chicken Fresca. Everything comes
together at virtually the same time.
Here is my recipe:
2 6-ounce boneless skinless
chicken breast
2 tablespoons olive oil
1 teaspoon Italian
seasonings
3 each small (2 to 3 inch)
tomatoes, quartered
1/2 cup sweet onion, diced
1/2 cup bell pepper, chopped
2 cloves garlic, chopped
1 cup fresh baby spinach,
washed
Here is how I made this dish:
1. Place chicken breast flat
on cutting board and slice crossways into 1/4 inch thick slices, set aside.
2. Place olive oil in cold
skillet; add chicken breast slices, stirring to coat. Add Italian seasoning and
stir.
3. Place skillet over to
medium-high heat. Once chicken begins to sizzle, cook 2 minutes on each side.
4. Add tomatoes, onions,
bell pepper and garlic. Reduce heat to medium and continue to stir frequently
until onion begins to look translucent, about 4 minutes
5. Add spinach, stir until
wilted, remove from heat, salt to taste. Serve immediately.
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Nutrition (per serving): 260
calories, 97 calories from fat, 11 g total fat, 78.5 mg cholesterol, 177.3 mg sodium,
950.7 mg potassium, 13.2g carbohydrates, 3.4 g fiber, 7.5 g sugar, 28.3 g protein.
Author: Dr. Jacquelyn P. Horne
Copyright: 2013
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