Farmers Market Chicken

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 358.2
  • Total Fat: 4.7 g
  • Cholesterol: 52.6 mg
  • Sodium: 396.1 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.4 g

View full nutritional breakdown of Farmers Market Chicken calories by ingredient
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Introduction

This is a weight watchers recipe that I tried tonight - turned out really yummy. It calls for 3 Tbsp of tomato paste, but I used 5 Tbsp of tomato sauce, it also called for 1 cup of diced yellow squash, but I thought the zucchini was pushing it enough with my veggie-phobic hubby, so I used yellow bell pepper instead.

You can make this a bit healthier by using long grain brown rice, low sodium bullion or broth, and 2 Tbsp of broth instead of the vermouth.
This is a weight watchers recipe that I tried tonight - turned out really yummy. It calls for 3 Tbsp of tomato paste, but I used 5 Tbsp of tomato sauce, it also called for 1 cup of diced yellow squash, but I thought the zucchini was pushing it enough with my veggie-phobic hubby, so I used yellow bell pepper instead.

You can make this a bit healthier by using long grain brown rice, low sodium bullion or broth, and 2 Tbsp of broth instead of the vermouth.

Number of Servings: 5

Ingredients

    5 Tbsp tomato sauce
    1/4 tsp salt
    1/4 tsp pepper
    1 chicken bullion cube (or 1 tsp granules) dissolved in
    8 ounces of water
    1 garlic clove, minced
    1/4 cup italian style bread crumbs
    16 ounces of boneless, skinless chicken breast
    1 Tbsp olive oil
    1 cup diced carrot
    1 cup diced onion
    1 cup diced zucchini
    1 cup diced yellow bell pepper
    2 Tbsp dry vermouth
    4 cups cooked long grain rice, cooked without salt or fat
    2 tsp chopped fresh rosemary

Directions

Combine the tomato sauce, salt, pepper, bullion dissolved in water, and garlic in a bowl, set aside.

Heat the oil in a non-stick skillet over medium-high heat.

Dredge the chicken in the bread crumbs, and cook in the hot oil, about 6 minutes per side. Remove from pan and set aside.

Add the carrots, onions, zucchini, peppers, and vermouth to the hot pan, saute for 5 minutes. Add the chicken and the broth mixture. Bring to boil, cover and reduce heat, simmer for 15 minutes or until vegetables are tender.

Serve over the hot rice, and sprinkle with the rosemary.
(1 serving = about 3/4 cup of rice, about 3 ounces of chicken, and a rounded cup of vegetables)

Number of Servings: 5

Recipe submitted by SparkPeople user CKBYMOMMY.

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