This recipe is found in the Flat Belly Diet Cookbook.
1. Poach Chicken in Chicken Broth
*Cook’s notes: If you can’t cover the chicken, do the next best thing and flip them half way through.
2. Set chicken aside and cook potatoes.
*Cook’s note: I was afraid that there wasn’t enough liquid to cover the potatoes, so I added another cup of water and bullion in a deeper pan. In retrospect, the potatoes were a bit mushy and this might not have been necessary.
3. Drain potatoes, mix with tomatoes, tapenade, lemon juice, olive oil, and fresh pepper.
*Cook’s notes: Fresh lemons and good olive oil are staples in my kitchen. If you don’t have fresh tomatoes, the diced can version will do (but you’ll sacrifice some freshness). You can use a store-bought tapenade OR you can make your own. Tapenade is fairly easy if you have olives, fresh herbs, garlic, oil, spices, capers, and a food processor. I made my tapenade with canned olives and artichoke hearts (instead of capers), but I’m sure the fresher version is superior.
4. Plate your chicken, top with potatoes, and add a green of your choice.
*Chef’s notes: This is where I like to ask Chris to make a fresh salad. This evening he took bibb lettuce and tossed it with fresh cucumber, fresh red pepper, olive oil, and vinegar.
There you have it! A delicious healthy dish. A few points: 1) Poaching the chicken adds moistness and flavor without oil. 2) While there’s oil in the tapenade and potatoes, it’s a good oil (monounsaturated). 3) You can limit your starch intake (with the potatoes) by first filling up on a fresh, light green salad (again some oil but it’s monounsaturated and better than cream). Chris loved the lemon and garlic on the potatoes. Vinegar and citrus are his weaknesses.
Another surprising note. You can complete this dish in the same time that it takes to assemble a brand new coffee table.
I was hoping I’d beat Chris, but it was rather lucky to have a table to eat from while watching the Daily Show tonight.