Chicken with Cherry Tomatoes

February 17, 2010

Chicken with Cherry Tomatoes

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr this entrée is perfect with rice or mashed potatoes and steamed vegetables.

This recipe makes 4 servings

Four 4 oz boneless, skinless chicken breasts
1 teaspoon of granulated garlic
1 teaspoon granulated onion
1 teaspoon salt-free  lemon pepper
½ teaspoon chili powder
2 cups of grape or cherry tomatoes, cut into halves
¼ cup low sodium vegetable stock
Juice of 1 lemon
3 tablespoons chopped Italian parsley

Season the chicken with the garlic, onion, lemon pepper and chili powder.
In a nonstick skillet, sear both sides of the chicken breast.
Add the tomatoes, stock and lemon juice.
Simmer until chicken is fully cooked, about 5 minutes.
Sprinkle each serving with parsley and serve immediately.

Nutritional Info (per serving):
148 calories, 2 g fat, less than 1 g saturated fat, 66 mg cholesterol, 27 g protein, 1 g fiber, 82 mg sodium