If you know how to balance your macronutrients properly, you’re going to probably find chicken as your go-to source of meat because it’s lean, can be prepared in many different ways, and can be added to just about any dish to bump up the protein.
If all you do is saute your chicken, however, you’re going to get sick of it pretty quickly. That’s why love recipes like this one from my bestselling cookbook, The Shredded Chef: it’s easy to make, tastes fantastic, and the macros are perfect for sticking to a sensible meal plan (high-protein, moderate carb, low-fat).
Give it a go! You won’t be disappointed!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
6 ounces quinoa rotelle pasta
4 boneless, skinless chicken breasts (6 ounces), rinsed, dried, trimmed of fat, cut into strips
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 cup fresh mushrooms, thinly sliced
1 clove garlic, minced
1 can (28 ounces) of plum tomatoes, with juice
1/2 cup dry red wine
1 teaspoon dried oregano
1 bay leaf
1/2 cup fresh parsley, chopped
Heat the oil in a large, deep skillet over medium-high heat. Add the chicken and brown on both sides. Add the onions, mushrooms, and garlic and sauté until vegetables are tender.
Add the tomatoes, wine, oregano, and bay leaf and reduce heat to medium-low. Cover and simmer for 30 – 35 minutes, or until chicken is cooked through and sauce has thickened. Stir occasionally.
Meanwhile, cook the pasta according to package directions.
Add the cooked pasta and 1/4 cup of the pasta water to the chicken, cook for 1 – 2 minutes, mixing well so the sauce sticks to the pasta. Remove bay leaf and top with fresh parsley
What You Get to Eat
Picture courtesy of Culinary Ginger