Monday, March 30, 2009

Oven-Roasted Chicken Breast and Sauteed Veggie Salad

This is how I manage to stay on-target with my nutritional needs even when making a Sunday lunch that appeals to Mr.W: a whole, bone-on chicken breast roast with a baked potato. A side dish of room-temperature sauteed red and green bell peppers with onions and white button mushrooms rounded out the meal.

While Mr.W's plate was more focused on the meat and potato, my plate became a big salad: lettuce topped with the sauteed veggies, a slice or two of chicken, and finished with a drizzle of white balsamic vinegar and olive oil.

It was delicious--and surprisingly filling!

A note for diabetic readers: vinegar is excellent for blood-sugar control; go easy on the peppers and onions, though--when cooked, the sugars are intensified and will cause a blood sugar response. For even more good nutrition, add a handful of beans, which will slow the absorption of sugars in this meal.


Sara said...

This looks like a very healthy dinner! I am really into salads these days, I've been buying an herb and mixed greens blend and topping it with walnuts, feta and a balsamic/walnut oil vinaigrette.

Amanda said...

Thanks, Sara--it was pretty healthy. Yours sounds delish, too--I love anything with feta!

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