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Italian Chicken Strips
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Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
olive oil
1 1/2
pounds
boneless skinless chicken breast meat
cut into 1-inch strips
3
cloves
garlic
pressed
1
teaspoon
dried oregano
1
teaspoon
dried basil
1
teaspoon
of sea salt
1/2
teaspoon
freshly ground black pepper
1
cup
diced onion
2
teaspoons
balsamic vinegar
optional
Instructions
Heat the olive oil in a large skillet over medium heat.
Add chicken; season with garlic, oregano, basil, salt, and pepper; toss to coat. Stir-fry until chicken is browned on all sides.
Add onion and sauté until chicken is cooked through; stir in balsamic vinegar for a bit of tanginess, if desired.
Notes
LC SERVING SUGGESTION:
Baked Hubbard squash and steamed broccoli spears.
SERVING SUGGESTION:
Add steamed baby red potatoes. KOSHER: No changes necessary.
GLUTEN-FREE:
Make sure vinegar is gluten-free if using.
NUTRITION:
per serving: 238 Calories; 6g Fat; 40g Protein; 5g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 583mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6
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