This is yet another recipe from the Cooking Light Cookbook of 1993. I was very surprised with the way this particular dish turned out. It was rather filling and is definitely a top choice of mine when I am on a low(er) carb diet. The amount of veggies in the dish highly contributes to the satiety factor, which is of utter importance during a fat loss diet.
Veracruz-Style Poached Chicken
2 – 8oz chicken breasts 90/0/10
1 – 14.5oz can diced tomatoes 0/14/0
.5cup(80g) chopped onions 0/8/0
Salt
Coat a mid to large sized non-pan with the extra virgin olive oil over medium-high heat. Add the garlic and onions to the pan and sauté until soft. Pour the can of tomatoes, jalapenos and lime juice into the pan and stir well. Once the mixture comes to a boil, reduce heat to medium and place the chicken breasts atop of the mixture. Sprinkle salt and pepper over the chicken, cover and simmer for about 12-15 minutes or until the chicken is thoroughly cooked. Once the chicken is done, remove from the pan and turn the heat up once again allowing the mixture to reach boiling point and to thicken up a bit. Then spoon the sauce over your chicken, top with olives and fresh squeezed lime juice.
