A great GLP1 dish with tender vegetables and saucy juicy chicken to amp up your protein. Four ounces of chicken, which is about two chicken tenders is about 30 grams protein.
Ingredients
One pound chicken tenders, each cut into 2 or 3 pieces
2 tablespoons flour
Salt and pepper
Olive oil
2 garlic cloves, peeled and sliced
2 medium red and green peppers, cut into strips
8 ounces mushrooms, sliced
1 medium sweet onion, diced
1/2 cup white wine or chicken broth, or water
One 15 ounce can tomato sauce
1/2 teaspoon fresh rosemary, finely chopped
1 tablespoon chopped Italian Parsley
Instructions
In a large plastic bag or bowl season flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss chicken pieces until lightly coated. Remove to a plate and set aside.
Heat 3 tablespoons olive oil in a large deep skillet, sauté chicken over medium high heat until just golden and remove to a plate. Add garlic, peppers, mushrooms, onion and cook until softened, 10 to 12 minutes. Stir in wine, tomatoes, rosemary and parsley. Add chicken with juices to the skillet and simmer until chicken is just cooked and sauce has reduced, 10 to 15 minutes, before serving.
