For dinner, I cooked Clean Chinese Sweet & Sour Chicken! Holy moly it was spicy! I do not eat spicy foods very often, because both my mouth and tummy are sensitive to foods that are too hot. However, I am definitely getting into the spicy life. I got this recipe idea from April 2012 Oxygen Magazine.
~4 oz. chicken breast, diced into bite size pieces
1 tsp garlic powder
1 tsp red pepper flakes
1 red bell pepper, diced
Sauce: 1 Tbsp ketchup (low-sodium recommended)
1 Tbsp peach preserves (low sugar recommended)
1 Tbsp spicy brown mustard
Combine first three ingredients in a bowl until chicken is completely covered.
Add olive oil cooking spray to a saucepan then add chicken, cook 6-8 minutes on medium to medium-high heat until browned and cooked through.
Meanwhile, dice bell peppers and set aside, then combine the three ingredients for the sauce in a separate bowl.
After the chicken is cooked, add the bell peppers and sauce to the skillet and lower heat. Continue to cook for 5 minutes until heated through.
(Makes 1 serving; 230 calories, 2g fat, 20g carbs, 28g protein)
I served this with brown rice-quinoa mixture and steamed broccoli, green beans, and carrots.
Next time I made this (which I definitely will!), I will add the steamed veggies to the chicken-bell pepper mixture for the last few minutes of cooking to give them some extra flavor and hopefully make the dish a little less spicy!
For the boy, I made him steamed veggies, brown rice-quinoa mixture and grilled chicken. Simple, tastey and healthy all at once! He is not a fan of the spicy food, so he got the regular chicken, veggie dinner.
