Saucy Chicken & Shrimp + More Healthy Chicken Dinner Recipes
On a plane ride a few years back, Lisa met Mike Garozzo, owner of the famous Garozzo's Ristorante eateries in Kansas City. When he realized he was sitting next to Hungry Girl, the restaurant owner shared his popular "Mike's Diet Chicken" recipe with Lisa. And we just about lost our minds when we tried it. A few at-home modifications later, and we're happy to present you with this way-tasty yet surprisingly simple dish. Thanks, Mike!
1/2 of recipe: 250 calories, 3.5g total fat (0.5g sat. fat), 662mg sodium, 11.5g carbs, 3g fiber, 4.5g sugars, 39.5g protein
Cook: 25 minutes
Two 4-oz. raw boneless skinless chicken breast cutlets
1/8 tsp. each salt and black pepper
1 cup canned crushed tomatoes
1 tbsp. chopped garlic
1/4 tsp. onion powder
1/8 tsp. red pepper flakes
3/4 cup low-sodium chicken broth
4 oz. (about 8) raw large shrimp, peeled, tails removed, deveined, chopped
2 cups roughly chopped spinach leaves
3 tbsp. chopped fresh basil
Optional seasonings: additional salt and black pepper
Bring a grill pan sprayed with nonstick spray to medium heat. Season chicken with salt and pepper, and cook for about 4 minutes per side, until cooked through.
Plate chicken, and cover to keep warm.
Bring a large skillet sprayed with nonstick spray to medium heat. Add tomatoes, garlic, onion powder, and red pepper flakes. Cook and stir until hot and fragrant, about 2 minutes.
Carefully add chicken broth to the skillet, and bring to a boil.
Reduce to a simmer. Cook and stir until reduced to a sauce-like consistency, about 5 minutes.
Add chopped shrimp to the skillet. Cook and stir for about 2 minutes, until cooked through.
Add spinach and 2 tbsp. basil. Cook and stir until wilted and well mixed, about 1 minute.
Top chicken with contents of the skillet. Sprinkle with remaining 1 tbsp. basil.
MAKES 2 SERVINGS
HG Alternative: The large skillet can be used in place of a grill pan, but the chicken tastes best grilled.
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