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).
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 🙂 )