1 skinless chicken, cut into medium-size pieces
2 tbs of extra virgin olive oil (or if you want to go really low in fat, use water in its place)
1-2 cup tomato sauce ( I use organic, 100% tomatoes and nothing else)
4-6 cups of vegetables, sliced or cut into small pieces according to season : in my recipe I used green peas, French beans, carrots, zucchini, mushrooms, onions but you can use also bell peppers, potatoes and celery
1-2 pinches of parsley, fresh or frozen
salt and pepper to taste
Directions:
Heat a tbs of olive oil in a skillet over medium heat , sauté the chicken for 5-10 minutes until it’s browned on all sides.
In the meantime take a large casserole and put in it a tbs of olive oil, all the vegetables, the tomato sauce and the parsley, add 1 cup of water , adjust seasoning and cook on a low-medium flame. Add the chicken and let everything stew for about 30 minutes, adding water if needed, from time to time, until the meat and the vegetables are completely cooked.
Enjoy this quick and super-versatile recipe, packed with lean proteins, good carbs coming from veggies and if you want also very low in fat!