Here is a great dish to try from Yahoo Health. Sodium is high but you can make your own changes to bring that down by cutting out the extra salt & using no-salt alternatives & using no salt diced tomatoes or other substitutions.
INGREDIENTS:
1 Tbsp olive oil
4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
3 Tbsp tomato paste
2 green bell peppers, cored, seeded, and sliced lengthwise into ½" pieces
2 tsp dried oregano
1/8 tsp red-pepper flakes
1 can (14.5 oz) Italian-style diced tomatoes
1 can (14.5 oz) low-sodium chicken broth
1 Tbsp olive oil
4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
3 Tbsp tomato paste
2 green bell peppers, cored, seeded, and sliced lengthwise into ½" pieces
2 tsp dried oregano
1/8 tsp red-pepper flakes
1 can (14.5 oz) Italian-style diced tomatoes
1 can (14.5 oz) low-sodium chicken broth
1. Preheat the oven to 350 degrees F.
2. Heat the oil in a large ovenproof skillet over medium heat.
3. Season the chicken on both sides with the salt and pepper. Sauté the breasts until browned on both sides.
4. Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Sauté for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
Makes 4 Servings. Per Serving: 360 cal, 47 g pro, 27 g carb, 7 g fat, 2 g sat. fat, 100 mg chol, 7 g fiber, 820 mg sodium
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