Recipe of the Week: Olive & Garlic Chicken
This week, our friend Chef Robert Lewis from The Happy Diabetic has a delicious chicken dish that your family will love. Best of all, with only 19g of carbohydrates, it is a perfect meal for people with diabetes.
- 2 teaspoons extra virgin olive oil
- ¼ cup white wine
- 1 pound skinless, boneless chicken breast halves, sliced
- 2 cloves of garlic
- 3 roma tomatoes, diced
- 2 tablespoons chopped fresh basil
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 10 pitted kalamata or black pitted olives
- ¼ cup chopped fresh parsley
- salt and pepper to taste
Instructions Heat oil in a large skillet over medium heat. Add sliced chicken and sautÃ¨ about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside. SautÃ¨ garlic in pan drippings for 30 seconds, then add tomatoes and sautÃ¨ for 3 minutes. Lower heat, add white wine and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes. Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve. Nutrition Information Serves: 4 Calories: 196 Fat: 8g Carbohydrates: 19g Fiber: 0.16g Protein: 3g This dish pairs perfectly with Chef Robert's Roasted Asparagus which you can find here. For more great recipes from Chef Robert, you can find him at www.happydiabetic.com, on his Youtube channel here, or you can subscribe to his podcast here.