This is a simple dinner for two that takes minutes to prepare and cook. You can easily double the recipe, if you'd like to serve more people. The chicken thighs cook up moist and tender, and a simple tomato sauce made with canned tomatoes dresses them up a bit. I like to top the thighs with a slice of mozzarella cheese, which melts on top of the hot chicken. A bit of Parmesan cheese works well, too. The recipe is delicious, inexpensive to make, and it's nutritious with lean protein and low-starch veggies. The dish is great if you're on a diabetic diet or want to eat healthy, as it omits the added sugar and excessive amounts of salt found in most jarred pasta sauces. You don't need to serve much with the chicken. A slice of whole-wheat bread (or you could opt for whole-wheat pasta, in moderation) and a salad would be plenty. Enjoy!
Skillet Chicken Thighs With Tomatoes and Mozzarella (Diabetic Friendly) -- Serves 2
2 - 3 teaspoons of olive oil
2 boneless, skinless chicken thighs, trimmed of fat and patted dry
1/4 cup of chopped onion (or use 1 tablespoon of minced dried onions if you don't
want to chop the onions--it will work--but add them with the tomatoes)
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 14-16-ounce can of diced tomatoes with their juice, plus a couple of tablespoons of
water to rinse out the can
1/2 teaspoon of dried Italian herbs
1/4 teaspoon of dried basil
1/4 teaspoon of garlic powder
2 slices of mozzarella cheese (preferably reduced fat/part skim)
Fresh basil leaves if you have them (optional)
Grated Parmesan cheese (optional)
Heat the oil over medium heat in a non-stick skillet and, when the pan is hot, add the chicken to the pan. Add the onions to the pan around the chicken. Sprinkle on the salt and pepper. Let the chicken cook for 5-6 minutes and then flip it over and let it cook on the second side for another 5-6 minutes. While the chicken is cooking, you can move the onions around a bit in the pan so that they cook/soften. Add the can of tomatoes and water to the pan along with the dried herbs and garlic power and mix them into the onion. Spoon some of vegetable mixture over the chicken and cover the pan. Let the chicken cook in the sauce for 5-10 minutes or until a thermometer inserted into the thickest part of the chicken registers at least 175. Place a slice of cheese on top of each chicken thigh and then spoon some of the tomato mixture over the cheese. Turn off the heat, and cover the pan again just until the cheese melts. Sprinkle some fresh chopped or torn basil and grated Parmesan cheese over the chicken and tomatoes, if you'd like.
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