Full of vegetables, this recipe comes to us from Chef Robert Lewis from Iowa. This colorful and healthy one-dish meal is quick to put together. Buy the chicken breasts in bulk, marinate, precook and freeze for later use. You can also cook chicken from fresh when making this dish but would begin with preparing the chicken and setting it aside after it is cooked to add later, as directed in the recipe. Enjoy this healthy and diabetes-friendly recipe as an easy to prepare meal after work or serve to guests.
Serves: 1/6 of recipe, 6 servings
1 Tbsp extra virgin olive oil
2 large white button mushrooms, sliced
Half each of a red and a green bell pepper, sliced
1 Roma tomato, diced
1/2 cup red onion, sliced
1/4 cup vegetable stock (could also use chicken broth)
5-6 stalks asparagus
1 tsp oregano
1 tsp rosemary
1 tsp basil
1 Tbsp fresh garlic, minced
8 oz skinless precooked chicken breasts, sliced
10 black olives, pitted
1 can (15 oz) white Italian cannelini beans
black pepper, to taste
1/2 fresh lime
1. Heat oil in a large skillet over medium heat. Add the mushrooms, bell peppers, onions and asparagus. Saute for 3 minutes.
2. Add the cooked chicken and garlic.
3. Lower heat; add vegetable stock, oregano, rosemary, garlic and basal. Add tomato, beans and olives. Simmer for about 5 minutes.
4. Cook over low heat until chicken is hot. Season with pepper and a squeeze of lime juice.