Ron's Robust Chicken and Veggies
Recipe serves 2, Approx. 320 calories, 8 WW points
Chicken Marinade:
2 Tbsp Trader Joe's Sweet Chili Sauce
2 Tbsp Trader Joe's Orange Muscat Champaigne Vinegar
2 tsp Jalapeno-infused White Balsamic
2 Tbsp Aloha Spice Company Chicken Seasoning
Ingredients:
6 oz Foster Farms Grilled Chicken Strips
1 medium Yellow Crookneck squash - 1/4" slices
1/2 large Beefsteak tomato - diced 'large'
1/2 green Bell Pepper - sliced in 3/4" pieces
5 red 'Sweet Baby Bell' peppers - sliced in 1/4" 'rounds'
5 medium Portabella mushrooms - 1/8" slices
1 Tbsp robust EVO
2 tsp Lemongrass-Mint White Balsamic
1 Tbsp Tarragon flakes
2 tsp Dill weed
1 Tbsp 'plain' Balsamic Vinegar
Chicken Preparation:
Put the Aloha Spice seasoning in a bowl, add the chicken and toss to coat.
Put the chicken in a 1 Qt. Zip-Lock bag.
Combine the other marinade ingredients and mix thoroughly, then pour into the bag and zip it closed
Toss the bag to coat the chicken with the liquid, then refrigerate
Veggie Preparation:
Cut/slice/dice vegetables as directed above and place in a medium-sized bowl
Add the robust EVO and White Balsamic to the bowl
Sprinkle in the herbs
Toss until vegetables are uniformly covered
Cooking:
Heat a large skillet to 175 degrees
Add the vegetables to the skillet
Cook, stirring frequently, until vegetables are tender, then add chicken from marinade bag
Pour in the plain Balsamic, cover the skillet, raise the temperature to 210 degrees, and simmer for about 10-15 minutes, stirring occasionally.
Serve over your choice of rice, grate fresh Romano on top and enjoy!
Recipe serves 2, Approx. 320 calories, 8 WW points
Chicken Marinade:
2 Tbsp Trader Joe's Sweet Chili Sauce
2 Tbsp Trader Joe's Orange Muscat Champaigne Vinegar
2 tsp Jalapeno-infused White Balsamic
2 Tbsp Aloha Spice Company Chicken Seasoning
Ingredients:
6 oz Foster Farms Grilled Chicken Strips
1 medium Yellow Crookneck squash - 1/4" slices
1/2 large Beefsteak tomato - diced 'large'
1/2 green Bell Pepper - sliced in 3/4" pieces
5 red 'Sweet Baby Bell' peppers - sliced in 1/4" 'rounds'
5 medium Portabella mushrooms - 1/8" slices
1 Tbsp robust EVO
2 tsp Lemongrass-Mint White Balsamic
1 Tbsp Tarragon flakes
2 tsp Dill weed
1 Tbsp 'plain' Balsamic Vinegar
Chicken Preparation:
Put the Aloha Spice seasoning in a bowl, add the chicken and toss to coat.
Put the chicken in a 1 Qt. Zip-Lock bag.
Combine the other marinade ingredients and mix thoroughly, then pour into the bag and zip it closed
Toss the bag to coat the chicken with the liquid, then refrigerate
Veggie Preparation:
Cut/slice/dice vegetables as directed above and place in a medium-sized bowl
Add the robust EVO and White Balsamic to the bowl
Sprinkle in the herbs
Toss until vegetables are uniformly covered
Cooking:
Heat a large skillet to 175 degrees
Add the vegetables to the skillet
Cook, stirring frequently, until vegetables are tender, then add chicken from marinade bag
Pour in the plain Balsamic, cover the skillet, raise the temperature to 210 degrees, and simmer for about 10-15 minutes, stirring occasionally.
Serve over your choice of rice, grate fresh Romano on top and enjoy!