August 26, 2016

Mediterranean Chicken Stew

I realized recently that I've been living on Trim, Healthy Mama for almost 4 years with 3 years at goal.  I have always said that this isn't a diet, but a lifestyle because I'm living and not going without.
After all, it's hard to feel deprived when you are eating rich, real foods.

This stew reminds me of a puttanesca but is without the capers or pasta.  You could add capers or use dreamfields or Not Naughty Noodles if you wanted a pasta option as well.  It is quick and delicious and can be made from things at your local store.  I enjoy this style of food year-round, but as with any stew, fall and winter are ideal times.
Serve as part of a meal or as a stand alone.  With THM an added salad is always great, but this dish contains non-starchies and can be stand-alone.  It's great fresh, but also tasty warmed up the next day.

Mediterranean Chicken Stew-S

Serves 4-6
1-1/2 pounds of chicken thighs, boneless and skinless, cut into bite-sized pieces
1 T coconut oil
1-2 T balsamic vinegar
1 red onion, sliced
1 tsp garlic powder
2 tsp Italian seasoning
14 oz can of crushed tomatoes
1 pound bag of frozen cauliflower, defrosted
3-4 oz Kalamata olives, pitted, sliced in half
Feta cheese

Brown the chicken in the olive oil for a few minutes till cooked through.
Add the balsamic vinegar and sliced onion; cook for 2-3 minutes.
Add garlic powder and Italian seasoning.
Add crushed tomatoes; stir for a few minutes to heat through.
Add cauliflower.  Allow to simmer for 10-15 minutes.
Add kalamata olives and continue simmer for another 5 minutes.
When ready to serve, sprinkle, if desired, with Feta cheese

I like to add the Feta just before eating so that it stays cool.

This S meal goes great with a Greek salad topped with the Grand Greek Dressing (S) on page 475 from the Trim, Healthy Mama Cookbook.