Moist and Tender Chicken Thigh Saute With Mushrooms and Asparagus
By: Kristi Rimkus
Published: Wednesday, December 2, 2009 - 11:16pm

Ingredients




24 ounces boneless, skinless chicken thighs
2 mediums onions , chopped
1 medium red bell (capsicum) peppers, chopped
2 cups mushroom , sliced
2 cups asparagus, sliced into 2″ pieces
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
6 tablespoons balsamic vinegar
1/2 medium lemon, juiced
1 tablespoon parsley, chopped
1 clove garlic, minced
6 tablespoons parmesan cheese , shredded
1 teaspoon sugar,
salt and pepper to taste

Preparation

1 Heat oil in nonstick skillet over medium heat. Add onions, peppers, garlic and sugar. Saute for 5 minutes until starting to brown and tender. 2 Add chicken, asparagus, mushrooms, oregano, thyme, basil, and vinegar. Cover and cook another 15 minutes. 3 Add lemon and parsley and cook another 5 minutes until chicken is cooked through. 4 Serve sprinkled with Parmesan cheese.

About


What do I like best about this meal? I can make it in one skillet, have a meal complete with protein and lots of colorful veggies, and it’s low in calories and Weight Watchers points. Who wouldn’t like that?
Amount Per Serving
Calories: 255
Total Fat: 9.49g
Cholesterol: 97mg
Sodium: 191mg
Total Carbs: 13.76g
Dietary Fiber: 3.14g
Sugars: 7.06g
Protein: 26.87g
Weight Watchers Points 5