Serves 2, at about 200 calories (5 WW points) per serving.
Ingredients:
6 oz (4 pcs) raw chicken tenderloin
3 large fresh mushrooms
2/3 cup asparagus spears (we use frozen leftovers) cut into 1" pieces
1/2 cup diced Fire Roasted tomatoes
1 Tbsp dried Herb de Provence
2 Tbsp low-fat Sour Cream
1 Tbsp Garlic-infused EVO
2 Tbsp dried Garlic slices
Dressing:
2 Tbsp Fat-free Sesame Ginger Vinaigrette
1 Tbsp low-sodium Soy sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Herb de Provence
Chicken Preparation:
Cut 6oz (4 pieces) of raw chicken tenderloin in 1" pieces and place in a zip-lock bag.
Add 3 Tbsp McCormick Grill-Mates Montreal Chicken Seasoning and shake to coat the pieces
Add 3 Tbsp low-sodium Soy sauce and 1 Tbsp Balsamic vinegar
Marinate for at least 2 hours
Saute Preparation:
Pour EVO into a large skillet
Spread Garlic slices into the oil and heat at 275 degrees for 5 minutes
Place marinated chicken into the skillet and cook, turning occasionally, for 10 minutes
Add mushrooms slices, asparagus pieces, and sun-dried tomatoes into the skillet
Reduce heat to 200 degrees and simmer for 10 minutes
Add the Sour Cream, stir, and simmer an additional 5 minutes.
Salad Preparation:
Place a bed of Baby Spinach leaves on 2 plates, then cover with a bed of chopped Romaine lettuce
Lightly sprinkle with dressing, using 2 tsp per plate
When the saute is complete, spoon equal amounts onto each plate
Top with the remaining dressing and serve!