Here’s a great recipe that you can make and eat leftovers for a few days, I got it from Clean Eating Magazine, it’s my favorite magazine for recipes!
Balsamic Chicken with lemony mushrooms and green beans-
easy 35 minutes to make!
1 lb or more fresh green beans (trimmed and rinsed) (Yes, you can use broccoli if desired!)
2 tsp olive oil- divided
16 oz mushrooms, sliced (I like brown crimini)
4 cloves garlic, thinly sliced
1 lemon, zested and juiced
1 yellow onion, cut into 1/4″ thick rings
1 lb or more boneless, skinless chicken breast, sliced 1/2 inch thick
2 TBSP balsamic vinegar
2 tsp dried thyme
1/2 tsp sea salt
1. Steam green beans until tender-crisp. Set aside.
2. In large non-stick skillet, heat 1 tsp oil on medium then add mushrooms and saute’, stirring occasionally about 10 minutes. Stir in lemon zest and juice and garlic, and saute’ for about 3 minutes. Remove from heat and transfer to a large bowl. Add beans to bowl and toss well to combine. Cover to keep warm.
3. In large non-stick skillet, heat remaining 1 tsp oil on medium. Add onion and saute’ for 5 minutes. Add chicken, thyme, vinegar, and salt, and cook, stirring often, for 8 minutes until the thickest part of chicken is coooked through. Remove from heat and serve with beans. Makes 4 servings.
435 calories, 4gm fat, 19 gm carbs,5 gm fiber, 31 gm protein (yippee!).
an excellent balance of nutrients and a perfect Fat Buster meal!!!