Chunky Garden Italian Chicken
Chunky Garden Italian Chicken
This Bariatric friendly recipe has a lot of things going for it…are you ready??
First – it’s dairy free! I’ve had several requests for patients wanting more recipes that do not contain any dairy. While I have tons of recipes that don’t contain dairy, I have not always flagged them specifically! My goal in 2018 (the year I am posting this!) is to create more categories such as dairy free or egg free so you can easily find recipes that fit your needs.
Second – It’s a one pot dinner! Protein and vegetables all in one!!
Third – Speaking of protein, an estimated 27 grams per serving (this recipe makes four servings) makes this a very filling meal without starchy ingredients. (11 grams of carbs coming in from the canned tomatoes and bell pepper which means fiber!)
Four – it’s fast and easy to get ready. Bingo.
Looking for other easy, dairy free recipes? I’ll leave a few options for you below!
Sun Dried Tomato Baked Chicken – members recipe
One Pan Chicken & Roasted Veggies – members recipe
Chunky Garden Italian Chicken
Ingredients
- 1 lb chicken breast tenderloins
- 6-8 mini sweet bell peppers, seeded and sliced
- 1/2 cup yellow onion, diced
- 1 clove garlic, minced or pressed
- 1 cup mushrooms, sliced
- 2 tsp Italian seasoning
- 1 (14.5 oz) can diced tomatoes
Instructions
- Heat a large nonstick skillet to medium high heat. Spray with olive oil or cooking spray.
- Sprinkle all sides of chicken breast with salt and pepper. Place chicken in heated skillet and cook 4 minutes per side or until internal temperature reaches 165F. Work in batches as needed. Remove chicken from pan and return pan to heat.
- Add the bell peppers, onions and garlic to the pan. Saute for three minutes and add mushrooms and Italian seasoning. Cook another 5 minutes or until mushrooms are softened.
- Add can of tomatoes and cook 2 minutes or until mixture is heated through. Add chicken back to pan just to re-warm. Remove chicken to plates and top with chunky garden vegetable mixture.
