Serve with rice, pasta or quinoa and steamed veggies to complete your plate.
Makes 4 servings
What you need:
2 tbsp olive oil
1 cup sliced mushrooms
1 small chopped onion
1 clove garlic
500g boneless skinless chicken breasts (~4)
1/2 cup low-fat ranch dressing
1/4 cup chicken stock
2 tbsp Dijon mustard
2 tbsp honey
How you prepare:
In oil sauté onions, garlic and mushrooms. Cube chicken and add to skillet. Add the rest of ingredients and cook until chicken is done. Serve with rice, pasta or quinoa and steamed veggies to complete your plate.
Per serving:
Calories 334
Carbohydrates 17 g
Protein 31 g
Fat 16 g
Dietary Fiber 1 g
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Linda Rasmussen says
November 4, 2013 at 11:08 amWe love this recipe! We added some red peppers and carrots for colour, and at the very end, tossed in some unsalted cashews for crunch. It was excellent! The sauce is amazing! This meal has been added to our staple family recipes!
Andrea Holwegner says
November 4, 2013 at 8:50 pmFantastic idea Linda! I love your idea to add some veggies and the nuts to finish it off. Sounds delicious. Thanks for sharing