Here is a great recipe adapted by Arlene from Everyone Loves Chicken. Arlene is my former WW leader and a fabulous cook. Here’s what she said about the recipe:
Sometimes we fall into the trap of “it’s too hot to cook and it’s too hot to eat healthy.” So instead of eating a healthy meal, we graze all day. Grilling is a wonderful option but it’s nice to have other choices. So here is a recipe that I just tried. It was easy, yummy and gave me leftovers for two additional nights. It’s only one plate, a cutting board and a large skillet…so very little cleanup is required.
Adapted by Arlene from “Everyone Loves Chicken”
This recipe is CORE or 4 points per serving
Serves 8 people
8 boneless skinless chicken breasts, about (5 oz each if you do Flex)
Or use thighs if you like dark meat
½ tsp salt
¼ tsp pepper I added 1/2 jar of stuffed green olives
3 tsp olive oil
1 large onion chopped
3 cloves of garlic, minced (I use jarred garlic because I’m lazy)
2 large bell peppers, seeded and chunked
(I used green peppers, they are cheaper)
½ pound fresh button mushrooms, sliced
1 can artichoke hearts, packed in brine or water, not oil..
(drained and cut in half lengthwise)
(you can leave out the mushrooms or the artichoke is you do not like them)
1 28 oz can of low fat marinara or Pomodoro sauce (I used Traders Joe’s)
Season chicken with salt and pepper. Heat large nonstick skillet, spray and add 2 tsp olive oil. Brown chicken over medium heat, about 3-4 minutes per side. Remove from skillet, put on plate and set aside. Cut each breast in half.
Add remaining oil into same skillet and add onion and garlic. Stir until softened, about 3 minutes. Add peppers, mushrooms and artichokes; cook. Stir occasionally until softened, about 5-6 minutes. Add back in the chicken. Add the Sauce and stir so the chicken is coated. Bring to a boil, reduce to a simmer, cover, and cook for about 20-25 minutes.
You can serve this right away, or make it in advance as it tastes even better the second day. This is an easy “bring to someone’s house” dish. This would also be excellent as a buffet dish, served in a chafing dish or on a hot tray. The chicken is good cold the next day.
I served it with a baked potato and used some of the sauce on the potato.I love potatoes as they are portion controlled. A salad completes the meal.