Chef Robert’s Mediterranean Chicken of Love
Chef Robert Lewis The Happy Diabetic
1 tablespoon extra-virgin olive oil
1 tablespoon garlic
2 large white button mushrooms sliced
Half a red bell pepper sliced, and green bell pepper sliced
1 Roma tomato diced
½ red onion sliced
1/4 cup vegetable broth
5-6 stalks of asparagus
1 t oregano
1 t rosemary
1 t basil
1 T fresh garlic
8 ounce skinless sliced, precooked chicken sliced
10 black pitted olives
1 can 15 oz. white Italian beans drained
Black pepper, to taste
½ fresh lime
Let’s Put It Together.
Heat oil in a large skillet over medium heat. add the mushrooms, bell peppers and onions and asparagus and sauté for 3 minutes. Add the cooked chicken and garlic.
Lower heat, add vegetable stock, oregano, rosemary, and basil add the diced tomatoes and beans and olives. and simmer for about 5 minutes. Cook over low heat until chicken is nice and hot. Season with pepper to taste and a squise of lime serve.
Calories 216, Fat 8.45, Carb’s 23.90, Fiber 6.44, Protein 10.79
Taste for Life: Turning Ordinary Ingredients into something extra ordinary