Veracruz Stove Top Chicken
Veracruz Stove Top Chicken
Chicken Veracruz is a tender and tangy chicken dish that originates from, you guessed it, the Veracruz region of Mexico!
After Weight-Loss Surgery, you are likely looking for two main things when it comes to meats:
It’s tender.
It’s flavorful.
This is a dish that fits that description! There are several variations of this dish and can also be made with fish. By using fire roasted tomatoes and chicken broth, the chicken stays moist as it cooks. Extra flavor comes in from surprising places like a cinnamon stick, olives, garlic and seasonings that are more commonly used in Italian dishes.
The result is a fun and different flavor with great moisture content in your lean meat! One serving provides an estimated 27 grams of protein making this a very filling dish. Pair it alongside a vegetable such as steamed carrots, creamy parmesan tomatoes or pan roasted sweet peppers. (Photos of each below).
Veracruz Stove Top Chicken
Ingredients
- 1 (14.5 oz) can fire roasted diced tomatoes
- 2 cloves fresh garlic
- 1 cup low sodium chicken broth
- 10 green olives, pitted and diced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 cinnamon stick
- 1 lb boneless, skinless chicken breast
Instructions
- In a large stockpot add diced tomatoes and garlic cloves. Use an immersion blender to blend these ingredients to a thinner sauce. (Can also add to a blender and then transfer to pot). Heat on medium high heat for 3 minutes.
- Add chicken broth, olives, rosemary, oregano and cinnamon stick to the pot. Stir to combine. Add chicken breasts and push into the sauce until covered as much as possible. Cook on medium high heat for 12 minutes, turning chicken once halfway.
- Use a meat thermometer to ensure chicken has reached an internal temperature of 160F. Remove chicken from pan to plates, spooning sauce over top.