|Boneless, skinless chicken breast halves||2|
|Freshly ground pepper to taste|
|All-purpose flour||2 tablespoons|
|Olive oil||2 teaspoons|
|Reduced-sodium chicken broth||¼ cup|
|Juice of 1 orange (about ¼ cup)|
- Place chicken breasts between sheets of plastic wrap, and use a rolling pin or your fist to pound them until they are ½-inch thick throughout.
- Season chicken with salt and pepper, then coat with the flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook about 4 minutes on each side, until cooked through. Remove chicken from pan and set aside.
- Add broth and juice to pan, and cook for 4 minutes, until thickened. Drizzle sauce over chicken and serve.
3.5 very lean meats; 1 fat; 0.5 starch
Side Suggestions: Steamed Sugar Snap Peas
Side Suggestions: Brown Rice
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||0.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia