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Keeping it light

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With two fiery delights down, I thought of taking a break this morning and lazily putting together some light sandwiches for today. But having made the resolution to cook as often as possible I felt guilty about not doing so. So to neutralise the guilt rolled up my sleeves and entered the kitchen.

I had kept some kidney beans to soak overnight as my original plan was to make something out of it. While boiling them the plan changed and I got down to trying a salad. This would also be the first time I got down to dressing up some chicken in greens.

I just wished I had checked on my Canon DSLR battery pack before beginning. I had to use the point and shoot instead. I also realised that had I diced the chicken it could’ve made for easier consumption.

Here’s what I put together.

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon sugar

1 teaspoon bottled minced garlic

1 teaspoon olive oil

½ teaspoon salt

1 pound skinless, boneless chicken breast

¼ teaspoon black pepper

¼ teaspoon basil leaves

¼ teaspoon parsley leaves

1 ½ cups chopped red onion

1 ¼ cups (1-inch) piece yellow bell pepper

½ cup (2 ounces) crumbled cottage cheese

Baby spinach

Directions:

Combine the first 7 ingredients from the list. This is the salad dressing that you will
use at the end.

In a large non-stick skillet heat a teaspoon of Olive oil.

Cut the chicken into ½ inch slices and sprinkle with black pepper, basil and parsley and let it sit for about ½ hour.

Cook the chicken in the pan for about 4-5 minutes on both sides. Add the onions and cook
till chicken is done and the onion gets tender. Stir frequently.

In a large bowl combine the chicken, bell pepper, cheese, kidney beans and spinach
and drizzle the dressing over the entire arrangement.

Light and easy…