Skillet Chicken and Red Chard with Sweet Pom Sauce
Easy and flavorful, this dish gets a kick from fresh ginger and a hint of fruity sweetness from Capella and Stevia.
Ingredients:
- 3.5 oz (100 g) boneless chicken breast, cut into thin strips
- Salt and pepper to taste
- 1 tsp. finely chopped fresh ginger
- 2 cups red chard leaves with stems cut into diagonal 1-inch strips
- 2/3 cup low sodium chicken broth or water
- 8 drops Capella Pomegranate
- 10 drops Clear Stevia, or more to taste
Directions:
1. Heat a nonstick skillet over medium-high heat. Season the chicken with salt and pepper and add to the skillet, stirring constantly, until chicken is no longer pink, about 2 minutes. Remove from the pan and set aside on a clean plate. Add the ginger and chard to the skillet and cook, stirring, one minute.
2. In a small bowl combine the broth, Capella and Stevia drops and pour into the skillet, stirring well to coat. Reduce the heat to low, and cook covered, until the chard is tender, about 4 minutes.
3. Remove the lid, stir in the chicken with any accumulated juices, and cook one minute more. Taste for the addition of seasoning and serve immediately.
Yield:
1 Serving
Nutrition Facts:
145 calories per serving
(1 protein, 1 vegetable)
- Diet Phase(s):
- VLCD
- Meal Type:
- Lunch ,
- Dinner
