This amazing SIMPLE recipe is perfect for these cold, late fall evenings. My favorite part is that there are always leftovers! If you know you are serving a larger crowd, don't be afraid to double the recipe. I have also added a lean, clean and green option at the end, if you are in ultra slim down mode, before the Holidays kick in. This dish is a mere 144 caloires, which makes it even more yummy!!!!
Serves: 8 Hands on Time: 20 minutes Total Time: 4 1/2 - 8 1/2 hours (depending on slow cooker time)
6 4 oz boneless, skinless chicken breasts
1/3 cup balsamic vinegar
2 TBS dried rosemary
2 tsp low sodium soy sauce (gluten free use Braggs Liquid Aminos)
1 tsp Sucanat
2 medium zucchini, sliced
2 medium yellow squash, sliced
6 oz white mushrooms, sliced
1 red & yellow bell pepper, cut into chunks
1 red onion, peeled and cut into chunks
1 head garlic, peeled and seperated into cloves
2 cups finely chopped kale
Remove lid from slow cooker, mist interior with olive oil spray and place chicken inside. In a medium bowl, whisk vinegar, rosemary, soy sauce and Sucanat. Add remaining ingredients, except kale, and stir well to coat.
Pour vegetable-sauce mixture into slow cooker, over chicken. Cover and cook on low 6-8 hours, or on high for 4-5 hours. One hour before serving, add kale and stir in.
Before plating, shred chicken in slow cooker with fork. Serve over quinoa, brown rice, or for leaner options serve over squash or sweet potato.
NUTRIENTS per 1 cup serving
Calories: 144, Total Fat: 5 g, Carbs: 13 g, Fiber: 3 g, Sugars: 4 g, Protein: 14 g, Sodium: 93 mg, Cholesterol: 37 mg