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Chicken With Puttanesca Sauce

Chicken With Puttanesca Sauce Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp. fresh organic lemon juice
  • ½ tsp. Celtic sea salt
  • 1 16-oz can organic tomatoes, diced
  • 4 tsp. organic extra-virgin olive oil, divided
  • 2 -8oz. breasts organic, pasture-raised chicken
  • ¼ c. fresh organic basil, chopped
  • ½ tsp. fresh ground black pepper
  • 6 cloves organic garlic, minced
  • ½ c. organic kalamata olives, chopped
  • 2 Tbsp. organic capers, drained
  • ¼ Tbsp. organic red pepper flakes
Instructions
  1. Preheat oven to 250°F.
  2. Warm half of the oil in a large, safe, nonstick skillet over medium-high heat until shimmering.
  3. Season cutlets with salt and pepper. Add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds.
  4. Transfer cutlets to a baking dish, cover and place in oven to keep warm.
  5. Add remaining oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring.
  6. Add tomatoes, olives, capers, and pepper flakes. Bring to a simmer.
  7. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes.
  8. Stir in lemon juice and basil.
  9. Arrange cutlets on plates, top with sauce and serve.
 

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Nutrient Information Per Batch

890.1 kcal Calories, 309.44 mg Calcium, 31.05 g Carbohydrate, 273.76 mg Cholesterol, 34.13 g Total Fat, 8.36 g Fiber, 11.32 mg Iron, 203.17 mg Magnesium 2202.72 mg Potassium, 115.12 g Protein,88.01 mcg Selenium, 3241.08 mg Sodium, 11.31 g Sugars, 4.92 mg Zinc, 5.46g Saturated fat, 0.12 trans Fat, 21.45 g Monounsaturated fats, 4.51 g Polyunsaturated fats, 1767.18 IU Vitamin A, 3.38 mg Vitamin B6, 0 mcg Vitamin B12, 58.96 mg Vitamin C, 0 IU Vitamin D, 8.28 Vitamin E, 59.35 mcg Vitamin K, 65.91 mcg Folate,0.58 mg Vitamin B1(Thiamin),56.52 mg Vitamin B3(Niacin),0.75 mg Vitamin B2(Riboflavin), 12562.2 mcg Lycopene, 1240.89 mcg Lutein and Zeaxanthin, 0.32 g ALA, 0 g EPA, 0.09 gDHA,1051.72 mg Phosphorous, 0.92 mg Manganese, 0 mcg Alpha carotene, 955.63 mcg Beta carotene, 88.1 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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