Sunday, January 13, 2008

Olive Oil and Yogurt Chicken

If you are like me from November all the way through December, you ate drank, and stayed merry. Now it’s back to getting in shape and being healthy for the New Year. Girl, the question is where do you begin?

Since the New Year is a great time to get rid of the old, the first thing that you may want to do is take a good look in your kitchen cabinets. What are you eating? If you look in your cabinets and see mainly chips, desserts, and other fattening junk, it’s time to throw those things out. Restock your frig with fruit, veggies, and low fat foods.

Start paying attention to what you eat. Writing it down would be the best way to keep track and be truthful about what you are eating.

Here is a low fat chicken recipe that is easy to make. It cuts out the fat, but is loaded with flavor.

Olive Oil and Yogurt Chicken

• 1/3 pounds of skinned chicken breasts, cut into large pieces
• 2 tablespoons of olive oil
• 1/2 cup of plain, strained fat-free yogurt
• 3/4 cup of dry white wine
• 2 teaspoons of grated lemon peel
• 1/5 pound of fresh mushrooms, sliced
• sea salt
• freshly ground pepper

Salt the chicken and place in a shallow baking dish with 1 tablespoon of olive oil and 1/4 cup of water. Bake uncovered for 20 minutes. While the chicken is baking, heat the remaining olive oil in a saucepan.

Remove the chicken from the oven. Place mushrooms on top of the pieces of chicken and spoon yogurt sauce evenly over the chicken. Return to oven and bake, uncovered, for another 20 minutes, or until chicken is tender. Eat up!
Serves 4

Til next time,
"Luscious Lifestyle Diva"

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