Saturday, December 14, 2013

Clean Chicken Creole & Okra

Clean Chicken Creole & Okra

This recipe came from my sister Bethany, she made clean eating apart of her families routine a few months back and wanted to make a recipe that had a little kick to it.  So after watching her sons soccer game we headed to their house for lunch, she served this recipe and of course I wanted the recipe to be able to make for our own family. 
Clean Chicken Creole & Okra

  • Olive oil cooking spray
  • 2 6-oz boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil, divided
  • 1/2 cup diced onion
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 5 oz grape tomatoes, halved (1 cup)
  • 1/2 cup fresh chopped or frozen cut okra (thawed, if frozen)
  • 1/2 tsp dried thyme
  • 2 dried bay leaves
  • 1 tbsp Louisiana hot sauce
  • 1/2 tsp sea salt
  • 1/2 cup chopped fresh parsley, divided
  • 2 cups cooked brown rice
  1. Heat a large nonstick skillet on medium high. Coat skillet with cooking spray, add chicken and cook for 2 minutes or until chicken is almost cooked through, stirring frequently. Remove chicken from skillet and set aside on a separate plate.
  2. Return skillet to medium-high and heat 1 tbsp oil. Add onion and pepper and cook for 4 minutes or until beginning to lightly brown, stirring frequently. Add garlic and cook for 15 seconds, stirring constantly. Add 1/2 cup water, tomatoes, okra, thyme and bay leaves. Reduce heat to medium-low, cover and simmer for 10 minutes or until okra is just tender. Remove from heat, stir in hot sauce, salt, remaining 1 tbsp oil and 1/4 cup parsley. Add chicken, stir to blend, cover and let stand for 5 minutes to absorb flavors and heat chicken thoroughly.
  3. Toss rice with remaining 1/4 cup parsley and serve chicken mixture over top.

Enjoy!!  Eat Clean!!  Train Dirty!!

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