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This is a Z2 (ZReduction) recipe. Very French Country. And it’s Diet Food!

Servings: Serves 2, can be doubled

Ingredients:

• 2, 6-8 oz organic chicken breast halves, skin removed
• salt and pepper to taste
• olive oil spray
• 2 shallots minced
• 1 cup of green beans
• ½ red bell pepper sliced into ¼ inch strips
• 10 cherry tomatoes
• ½ tsp of garlic powder
• 1.5 cups of organic chicken broth (divided)
• ½ tsp of dried tarragon or 2 tsp of fresh tarragon minced
• 1 handful of spinach (optional)

Instructions:

Season the cleaned chicken breasts with salt and pepper. Spray with olive oil lightly. Using your cast iron sauté pan (or other hot ovenproof pan) sauté the chicken topside down for 4 minutes on medium high until that side is golden.

Flip the chicken over and put in your oven at 350 degrees for 20 minutes. By finishing the chicken in the oven it will remain much juicier.

While the chicken is baking you are going to make the veggie mixture. Add a light spray of olive oil to a large sauté pan. Add the shallots and stir periodically just until they loosen. Add ¼ cup of the organic chicken broth and boil until the mixture almost disappears. Then add the beans and red pepper. Saute until they loosen up too. Add garlic powder and the cherry tomatoes along with the rest of the broth. Then add the tarragon. Cook on medium low at a very low bubble for 15 minutes. Your beans should still have a very slight crunch.

Remove the chicken from the oven.

If you have pasta bowls this is a really nice dish to serve in them. Put a handful of spinach in the bottom of the bowl. Then place the veggies in the bowl, put the chicken on top and then pour the rest of the broth over. Very French Country. And it’s Diet Food!

Enjoy!

Cheers,