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AIM Food: It’s All in a Day!

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This month, we are doing a virtual progressive food day with each of us giving a staple recipe for a meal.  If you want to follow in order, start with Breakfast at Shelley’s big grin, then Cammy’s for lunch, Lynn’s for appetizer/main dish #1, me for main dish #2 and Debby’s for dessert!

Welcome to Casa Radiance on the next stop of our progressive meal day!  I am taking care of the ominvores for dinner.  I am a protein lover and include protein in all my meals and snacks as much as possible. This is a recipe that is easy to make, tastes good and really is good enough to serve company!  It’s Chicken with Balsamic Tomatoes:

Chicken with Balsamic Tomatoes

Based on a recipe from Ready, Set, Eat

  • 2 tablespoons oil
  • 4 boneless skinless chicken breasts (4 oz each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 cup diced onion
  • 1 can (14.5 oz each) diced tomatoes, undrained
  • 1/3 cup balsamic vinegar
  • 1 teaspoon of cornstarch
  • 1 tablespoon cold water

Heat oil in medium skillet over medium-high heat.  Sprinkle chicken with garlic salt and pepper; cook chicken 5  minutes or until browned, turning once. Remove from skillet and set aside.

Add the onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.

Add undrained tomatoes and vinegar to skillet along with the oregano; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink in center.  

In a small bowl, combine the cornstarch and cold water and stir into the skillet. Let this come back to a simmer to thicken up the sauce a bit. If you have really watery tomatoes, you might need 2 teaspoons of cornstarch.

Serve!  You can do a nice presentation where you slice each chicken breast and serve the sauce on top as in the picture above or just do the whole chicken breast.  This goes great with pasta, spaghetti squash, rice, zuchini noodles – the sky is the limit! You can also just make the tomato topping without the chicken and have it on various different foods. 

Serves 4

Calories: 226

Fat: 9.3 g

Protein: 23.2 g

Carbs: 12.4 g

For the next course, head on down to Debby’s blog for dessert!


Make sure you read more at my fellow AIMers’ blogs for their thoughts on this topic!

Lynn @ Lynn’s Weigh

Debby @ Debby Weighs in

Shelley @ My Journey to Fit

Cammy @ The Tippy Toe Diet

AIM: Adventures in Maintenance is Lynn, Lori, Debby, Shelley, and Cammy, former weight-loss bloggers who now write about life in maintenance. We formed AIM to work together to turn up the volume on the issues facing people in weight maintenance. We publish a post on the same topic on the first Monday of each month. Let us know if there is a topic you would like us to address!

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15 comments to AIM Food: It’s All in a Day!

  • This looks delicious! I’m not a big fan of balsamic vinegar in salad dressings, but I might not mind it cooked with the tomatoes and other spices. Must try.

  • I don’t remember seeing this on your blog before but I like this combination. I probably have something like that in one of my cook books too. Will remember it to make it someday.

  • That looks and sounds delicious. Pinning!

    I would probably do the cook and slice thing since I can’t seem to find regular size chicken breasts anywhere. Why do these producers think bigger is better. Seriously, I’ve been weighing them because they seemed so big and most of them are now 8-9 ounces. And these are supposedly hormone-free, all natural chicken breasts. Scary, is what they are.

    • Our grocery store sells chicken breasts under the name of “Nature’s Place”, which are the free range, no antibiotic, more humanely raised chickens and they end up closer to 4-5 ounces, which is nice. Some other ones I can’t believe the chicken can even walk around without toppling over onto its face!

  • Qlts2Slo/Jeannie

    This is such a timely post as I am struggling a bit with my summer eating. (I had winter figured out to my satisfaction.) I think the tomato topping will be good, and different, to prepare in advance and serve over some rotisserie chicken or something else when I’m in a hurry. Thanks to all of you!

  • EASY & delish – looks amazing Lori!!!

  • Yum – I love balsamic vinegar and this looks and sounds so tasty!!

  • Back in the day…I’d have made this happy Maybe with tofu?

  • Biz

    Looks delicious Lori! I am with Helen – my store sells chicken breasts – HALF of one uncooked chicken breast is usually 12-13 ounces – so I split one half of one chicken breast for us to eat – bigger is not always better!

  • Carol

    Been thinking about this recipe since I saw it posted on your blog 10 days ago. It has all the ingredients I really like and tonight was the night to try it. I followed your ingredient list and tossed in a sprinkle of basil with the oregano. Also, I happened to notice a few fresh mushrooms that needed using and sliced those and added with the onion. It was wonderful! I happened to use breast tenderloins and that was totally my mistake. When I picked up the package at costco, I didn’t realize it wasn’t chicken breasts. But I just used a pound and worked perfectly. I will be adding this recipe to my files and make it again.

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