Thursday, May 22, 2014

Rosemary Chicken Version 1 and 2

Here's 2 meals,  inspired by a recipe in the June issue of Clean Eating Magazine.  Wednesday's fare:

Rosemary Chicken & Green Beans
(Serves 2)

1 tsp. Olive Oil
1 Spring Onion, diced
1 clove Garlic, diced
1 mini Sweet Pepper, diced
1 Tomato, diced
3 Cremini Mushrooms, sliced

1 cup No Added Salt Tomatoes, diced
1 Rosemary Sprig
1 tsp. Lemon Juice
2 servings Fresh Green Beans, cooked
Add to pan.  Mix with other veggies.  Move to side of pan.

2 Chicken Breasts, skinless, pounded flat
3 Tbsp. Whole Wheat Flour
1/4 tsp. Mrs. Dash
Dip chicken in flour/seasoning mix.  Place in pan.  Cover and brown on each side, turning once, 4 minutes per side.  (May need to spray the pan with Pam.) 

1/4 cup Kalamata Mushrooms, cut in half
1/4 cup Mozzarella Pearls
Add to pan. 

Plate meals.  I slice the chicken breasts with my electric knife, then shingle on plate. 

2nd Verse:  Grilled Rosemary Chicken and Vegetables
We don't eat large portions of meat so I had a chicken breast and vegetables leftover from last night's meal.  So tonight, we grilled these on 7 Grain Bread from New Day Bakery
Together with grilled squash and tropical fruit mix, we had another awesome meal!  I love when I can use my leftovers and empty the refrigerator before grocery shopping!


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