Name: Chicken Giardino recipe by Sonia Shringarpure at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 8 chicken tenderloins; 1 head cauliflower florets only; 1 packet baby spinach; 2 Zucchini; 16 sweet peppers; 2 tbsp olive oil + 2 tbsp olive oil; 1 tsp poultry seasoning; For low-fat cream sauce----; 2 tbsp olive oil; 2 tbsp arrowroot powder; 1 cup low sodium warm chicken broth; 1 cup low fat warm milk; 1/4 cup brandy; 1 Tsp Dried Basil; 1 tsp dried parsley; Salt and pepper to taste

ABOUT Chicken Giardino RECIPE

Healthy low fat lunch/dinner option for weight loss. Controlling portion size and keeping the carbs down is an excellent formula for weight loss. Try this recipe which includes the essential nutrients and protein with chicken being considered as lean protein and works effectively for the much needed strength and sustenance.

Ingredients Serving: 4

8 chicken tenderloins
1 head cauliflower florets only
1 packet baby spinach
2 Zucchini
16 sweet peppers
2 tbsp olive oil + 2 tbsp olive oil
1 tsp poultry seasoning
For low-fat cream sauce----
2 tbsp olive oil
2 tbsp arrowroot powder
1 cup low sodium warm chicken broth
1 cup low fat warm milk
1/4 cup brandy
1 Tsp Dried Basil
1 tsp dried parsley
Salt and pepper to taste

Instructions

Cut zucchini in 2" long strips. Slice the sweet peppers in halves discarding the ends.
Wash , drain and pat dry chicken.
Combine olive oil, poultry seasoning, salt and pepper in a ziploc bag and give it a good shake. Marinate chicken in this mixture for at least 30 minutes.
Preheat oven to 400 Deg F. Arrange chicken on a baking tray lined with ovenproof parchment paper. Cover with foil and bake for 25 minutes or till chicken is tender. Remove foil 10 minutes before baking time is over.
Heat oil in nonstick pan. Pan fry the vegetables till glazy. Season them with salt and pepper and switch off gas.
To make the sauce--- Heat olive oil in a nonstick pan. Add arrowroot powder and stir fry for 30 seconds. Add brandy and mix well till it absorbed. Add milk little at a time with continuous stirring till sauce starts to thicken up.
Add remaining milk and broth and bring it to a simmer. Season the sauce with dried parsley, basil, salt, and pepper.
Arrange 2 pieces of chicken per serving plate with vegetables on the side and sauce poured over the chicken.

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