Moist and Tender Chicken Thigh Saute With Mushrooms and Asparagus

Photo: Kristi Rimkus

Ingredients

24 ounces boneless, skinless chicken thighs

2 mediums onions , chopped

1 medium red bell (capsicum) peppers, chopped

2 cups mushroom , sliced

2 cups asparagus, sliced into 2″ pieces

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

6 tablespoons balsamic vinegar

1/2 medium lemon, juiced

1 tablespoon parsley, chopped

1 clove garlic, minced

6 tablespoons parmesan cheese , shredded

1 teaspoon sugar,

salt and pepper to taste

Preparation

Heat oil in nonstick skillet over medium heat. Add onions, peppers, garlic and sugar. Saute for 5 minutes until starting to brown and tender.

Add chicken, asparagus, mushrooms, oregano, thyme, basil, and vinegar. Cover and cook another 15 minutes.

Add lemon and parsley and cook another 5 minutes until chicken is cooked through.

Serve sprinkled with Parmesan cheese.

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About

What do I like best about this meal? I can make it in one skillet, have a meal complete with protein and lots of colorful veggies, and it’s low in calories and Weight Watchers points. Who wouldn’t like that?

Amount Per Serving
Calories: 255
Total Fat: 9.49g
Cholesterol: 97mg
Sodium: 191mg
Total Carbs: 13.76g
Dietary Fiber: 3.14g
Sugars: 7.06g
Protein: 26.87g

Weight Watchers Points 5