Monday, March 31, 2014
Mediterranean Chicken (from the cookbook)
8 chicken tenderloins (all visible fat removed)
1 14.5 oz. can petite cut diced tomatoes (I use the garlic basil flavored ones)
1 c. 98% fat free chicken broth
1 4.5 oz. jar sliced mushrooms (drained)
1 3.8 oz. can sliced olives (drained)
1 16 oz. can garbanzo beans (drained and rinsed)
1 medium onion, chopped
3 cloves garlic, chopped
½ tsp. ground black pepper
Spray a large skillet with cooking spray & cook chicken on medium heat until golden brown. Add the onions and garlic and about ¼ of the chicken broth and cook until onions are soft. Add the rest of the chicken broth and the other ingredients and let simmer for about 15 to 20 minutes until everything is warmed and the flavors are mixed.
Serve over a bed of Israeli couscous.
Nutritional: Per serving (without couscous) - 233 calories; 4.5 g fat; 17% calories from fat