You’ll Need:
8 pieces of chicken, skinned (I used 8 small thighs)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 red bell peppers, seeded and chopped
1/4 lb of mushrooms, sliced
1/2 cup of chopped celery or fennel
1/2 teaspoon dried oregano
Pinch if cayenne
2 cups of prepared marinara sauce
- Sprinkle chicken with salt and pepper. Heat 2 teaspoons of oil in large non-stick skillet and set over medium heat. Add chicken, and cook until browned on each side (about 4 min) Transfer chicken onto plate and set aside.
- heat the remaining 1 teaspoon of oil in the same skillet. Add onion and garlic , cook, and stirring occasionally until tender. add bell peppers, mushrooms, celery, oregano and cayenne. Cook, stirring occasionally until tender.
- Return chicken to the skillet, add marinara sauce and bring to a boil. Reduce heat and simmer, covered. Cook until chicken is cooked all the way through and veggies are tender (around 20 min).
-
I made this dish with 2 sides (you can find both of these in my recipe index, or click on links below):
Roasted Asparagus with Lemon and Chives (WW)
Creamy Garlic Mashed Potatoes (WW)
All together (with both sides = 8 points for Weight Watchers)
For just Chicken:
SERVES 8 WW points 4 PER SERVING 1 piece of chicken, 1/2 cup of veggies with sauce.
(Note: I took this out of a Weight watchers cookbook, I did not make this recipe up on my own…. besides recipes are meant to be shared 🙂 )
