Wednesday, November 18, 2015

Balsamic Chicken - Crockpot - 21 Day Fix Extreme Approved

I absolutely LOVE crockpot recipes...especially super easy ones that are low in calories, saturated fat, sodium, sugar, and carbs but HIGH in protein (muscle food).

I made this Balsamic Chicken recipe in the crockpot last night, and it was a hit!  It has lots of flavor, and it's 21 Day Fix Extreme approved...yippee!

6 boneless chicken breasts (fat trimmed off)
2 regular cans of low sodium stewed tomatoes
1 onion chopped in chunks
3 zucchinis
4 garlic cloves
1/2 cup balsamic vinegar
1 tbsp olive oil
1 tsp: oregano and basil
1/2 tsp thyme
black pepper and salt to taste
1/4 tsp Ground red pepper
1/2-1tsp Garlic powder
1/2-1tsp Onion Powder
Organic oil spray

How to Chicken:
Set slow cooker to low setting.  Pour 1 TBS of olive oil on bottom of slow cooker.  Add chicken.  Top chicken evenly with oregano, basil, thyme, salt, pepper, and onion powder.  Sprinkle a little ground red pepper.  Add 4 garlic cloves.  Top with balsamic vinegar and tomatoes.  Slow cook on high for 2 1/2 hours or until chicken is tender and pulls apart. (my slow cooker runs a little hot)

How to Veggies:
The KEY to stir fry veggies is to start with a HOT pan.  If you put the veggies in the pan and let it heat up with the veggies...they will most likely end up soggy.  I usually set my burner to medium-high and let it heat up while I cut my veggies.  Since all veggies cook at different paces, I sautéed the zucchini first.  Spray the hot pan with olive oil spray, and add zucchini.  Spray the zucchini after adding to pan.  Let sit, and add a layer of salt, pepper, and garlic powder.  Let the side of zucchini brown before flipping in the pan.  Sauté until brown on each side but still tender in the middle.  Add to individual prepping bowls.  Wipe the pan clean with water and a paper towel.  Let the pan get hot again and sauté the onions exactly the same way and add to individual prepping bowls.  Let cool and cover.  Add chicken once thoroughly cooked.

Original recipe credit goes to  I just added zucchini, onion, garlic powder, red pepper, and I omitted rosemary.

Nutrition info:
Makes: 7 Servings -- Serving Size:  1 cup -- Calories: 190 -- Fat 6g -- Saturated Fat: 1g -- Trans Fat: 0g -- Sodium 121mg -- Carbs: 5g -- Fiber 1g -- Protein 26g -- 21 Day Fix Extreme: 1 Red 1 Green

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