SMOTHERED CHICKEN II
6 boneless chicken breasts
1 tablespoon Spicy Seasoning Salt, about
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Butter
Cooking oil
1 large onion, chopped, 7 ounces
3 green and/or red peppers, chopped
3-4 small zucchini, in thin half moons, about 12 ounces
16 ounces fresh mushrooms, sliced
2 cloves garlic, minced
Flatten the chicken breasts with a meat mallet; season on both sides with seasoning salt, pepper and garlic powder. Grill on an outdoor or indoor grill; keep warm. Meanwhile, heat 2-3 tablespoons butter and a tablespoon or so of oil in a very large non-stick skillet or wok. Sauté the onion, peppers, zucchini, mushrooms and garlic on medium to high heat until tender and a little browned. Season with seasoning salt to taste. Serve hot veggie mixture over the chicken. If you use large chicken breasts and cut them each in half you can get 12 smaller servings.
Makes 6-12 servings
Do not freeze
Per 1/6 Recipe: 239 Calories; 8g Fat; 31g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
Per 1/12 Recipe: 119 Calories; 4g Fat; 16g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This is quick and simple. You can easily adjust what vegetables you use to your own taste. You can make this suitable for induction by watching how many veggies you use per serving.