If you haven’t checked out the new “Eat Clean” Magazine; then it time you bought one at your local store. This cool magazine was created by the writer of the “Eat Clean Diet.” It is also distributed by the same company that makes Oxygen Magazine (a women’s weight lifting publication). It’s full of great recipes to keep you eating healthy on a daily basis. It offers a new twists on some of the most classic recipes and how to make your favorite foods work to your advantage. Check out this low fat recipe for Chicken Marsala.
INGREDIENTS:
• 2 tsp ground fennel seeds
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes
• 4 6-oz boneless, skinless chicken breasts
• 16 small carrots, peeled
• 3½ cups marsala or low-sodium chicken broth
• 8 pieces dried porcini mushrooms
• 2 shallots, thinly sliced
• 4 cloves garlic, smashed
• Vegetable oil cooking spray
• 4 tbsp nonfat yogurt
• 4 sprigs fresh rosemary
INSTRUCTIONS:
Mix fennel seeds, salt, pepper and red pepper flakes in a bowl. Sprinkle spice mixture over chicken and set aside.
Boil carrots for about 4 minutes and remove; dry on a paper towel and set aside.
Bring marsala to a low boil in a small saucepan over medium heat. Add mushrooms, shallots and garlic. Season
with more salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Coat grill with cooking spray and grill chicken for 4 to 6 minutes on each side or until cooked through. Grill
carrots for about 5 minutes, rotating until charred.
Return sauce to stove; bring to a simmer, remove from heat and whisk in yogurt. Divide carrots among 4 plates
and top each with chicken, sauce and a sprig of rosemary
cleaneatingmag.com
Calories: 338 / Fat: 7 / Carbs: 28
Variety in your healthy diet could make the difference between losing weight and gaining weight. Make sure your meal plan gets a health dose of new recipes every month.
Adria Ali
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