High protein, low carb and really good! Gives the vibe of sour cream & onion chicken!
RECIPE:
1 pound boneless, skinless chicken breasts
4 cloves garlic, minced
6 stalks green onions (also make be called scallions or spring onions), sliced
1 cup low sodium chicken broth, or vegetable broth
8 ounces white button mushrooms, chopped
7-8 mini sweet bell peppers, sliced
1 cup milk of choice
2 tablespoons non-fat Greek yogurt
2 teaspoons fresh parsley, finely chopped
4 cups fresh spinach
1 tablespoon light cream cheese or mascarpone cheese
salt and pepper, to taste
Add one teaspoon of olive oil to a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté for 3 minutes on each side or until golden brown and almost cooked through, then set aside.
Lower the heat and add the remainder of the olive oil to the same pan.
Add minced garlic and cook for about 30 seconds.
Add sliced green onions and half of the broth. Increase the heat to medium.
Add sliced mushrooms & sliced peppers, bringing everything to a gentle simmer. Cook for 5 minutes or until mushrooms are tender.
In a small bowl, whisk together the cashew milk, Greek yogurt, and half of the chopped parsley. Add it to the skillet mixture.
Add spinach and stir to combine.
Gently simmer the creamy vegetable sauce on low heat and stir occasionally for approximately 5 minutes.
Nestle chicken breasts into the skillet. Add remaining broth and cream cheese or mascarpone, then cook uncovered for 5-10 more minutes until chicken is cooked through and the sauce has thickened.
Season with salt and pepper and top with remaining parsley. Serve warm.
salt and pepper.
4 Servings:
1 point each
146 calories
3g fat
2g carbs
27g protein
YouTube Video: https://youtu.be/SdN_Tou-cBU
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