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Kevin’s Italian Chicken

Yields1 ServingPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Count the entire recipe as 1 protein / 2 veggies / 1 starch / 1 fat.

Spice Mix
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp garlic powder
 ½ tsp onion powder
 ¼ tsp Morton's Lite Salt salt
  tsp black pepper
  tsp paprika
  tsp dried thyme
 1 pinch red pepper flakes, use to taste
Ingredients
 6 oz raw boneless - skinless chicken breasts cubed
 1 cup raw zucchini diced
 1 cup raw tomatoes chopped small
 2 tsp olive oil
 ¼ cup cooked brown rice
 ½ cup water, more if needed
1

Mix all spices together and put 1/2 of the mixture into a zip top bag with the cubed chicken. Make sure all the chicken gets coated and leave in the refrigerator for 1 - 2 hours.

2

Next heat a skillet over medium-high heat with the two teaspoons of olive oil. Cook the chicken until no longer pink.

3

Add in the tomatoes and Zucchini and let cook for 2-3 minutes, stirring often.

4

Add in the 1/2 cup water and cook until the vegetables are soft, about 10 minutes.

5

Add more water if necessary, to get a sauce like consistency.

6

Add the remainder of the spice mix to taste.

7

Add Morton's Lite Salt and Pepper to taste.

8

Turn off the heat and serve over the cooked brown rice.

9

Count the entire recipe as 1 protein / 2 veggies / 1 starch / 1 fat.

Nutrition Facts

Servings 0

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