South Beach Savory Chicken Saute Recipes

SAVORY CHICKEN SAUTé

Steps:

• Heat oil in large skillet over medium heat.
• Sauté chicken in oil for 4 minutes, then turn.
• Add onion, cover, and cook for 3 minutes longer. Stirring occasionally.
• Add garlic rosemary and broth.
• Cover and cook 5 minutes longer, stirring occasionally, until onions are tender crisp.

SOUTH BEACH SAVORY CHICKEN SAUTE

Steps:

• Heat the oil in a large skillet over medium heat. Saute the chicken breasts in the oil for 4 minutes, then turn them over & add the onion. Cover & cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover & cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. (Chicken is done when cut at thickest part of the chicken breast & the meat is no longer pink & juicees run clear.) Season with salt & pepper
• Serves 4

SOUTH BEACH STYLE SAVORY SQUASH SAUTE

Steps:

• Fry turkey bacon over medium-high heat in pan until crisp.
• Depending on the brand of turkey bacon you use you may need to coat the pan slightly with cooking spray.
• Remove bacon from pan and let drain on paper towels if oily, then crumble when cooled.
• In the same pan, over medium-high heat add olive oil and then onions.
• Sauté onions until they start to become translucent.
• Add garlic, and yellow squash.
• Season with salt and pepper.
• Sauté for 1-2 minutes until squash is still crisp-tender.
• Add white wine and bring mixture to a boil.
• Reduce heat to medium-low, add Splenda and Greek seasoning and stir to combine.
• Let simmer for 10 minutes or until your desired tenderness for squash.
• Just before serving, stir in crumbled bacon and serve.

SOUTH BEACH DIET BALSAMIC VINAIGRETTE

Steps:

• Combine all ingredients in a jar or container with a tight lid.
• Cover and shake.
• Store in refrigerator.

SOUTH BEACH SUMMER CHICKEN TAGINE

Steps:

• Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.
• Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.
• Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.
• Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes.
• Add zucchini, olives, remaining lemon zest and parsley.
• Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.