Again, I’m trying to introduce healthy alternatives for those who are moving onto Consolidation and Stabilization. It’s super important that when you add these foods back into your diet, that you do it with the healthiest choices available. A little lesson: breads and pastas made from wheat, unprocessed wheat, or unbleached wheat flour, are NOT whole wheat products, and therefore are not whole grain, and are processed white flour. Look for Whole Wheat or Whole Grain on all your bread and pasta products. And if you’re not there yet…just skip the carb altogether and have the chicken with the tomato mixture on a PV day. Or serve the tomatoes over cauliflower. Or skip the tomatoes and have just the chicken!!! And no need to watch out for Vampires tonight!
1 cup fresh basil leaves
6 garlic cloves, minced
8 chicken thighs or pieces (i remove the skin after it’s cooked but you can remove it before you cook it if you prefer)
salt and pepper
1 cup grape tomatoes, halved
1/2 cup low or fat free mozzarella, cubed
1 cup fresh basil leaves, julienned
1/4 cup balsamic vinegar
2 garlic cloves, minced
salt and pepper
1 cup whole wheat orzo or other shaped pasta
Heat grill or grill pan. I used my rotisserie because I’m having so much fun with it! Spray basil with olive oil spray. Pulse basil, garlic, salt, and pepper in a food processor with 1 tablespoon of water until roughly chopped (you may need to add a bit more water if it’s too thick depending on how much basil you have. Rub mixture all over chicken. Grill chicken until completely cooked, maybe 30-35 minutes depending on your grill or grill pan. If using rotisserie, about 45 minutes. Meanwhile, stir together tomatoes, mozzarella, basil, a few sprays of cooking oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes at room temperature. Transfer chicken to a plate and let rest 5 minutes. Prepare pasta as package indicates. Spoon tomato mixture over the chicken and orzo and serve.