4 split chicken breast
Extra virgin olive oil
Mrs. Dash seasoning salt
Place foil in rectangular pan. Put olive oil
in bottom of pan and sprinkle with Mrs. Dash
seasoning salt. Place chicken breast in pan being
sure that the chicken is coated with the olive oil
and seasoning salt. Cover with foil. Bake in a 375
degree oven for about 30 minutes. Turn chicken
over and bake an additional 30 minutes.
While the chicken cooks:
Prepare the veggies:
4 stalks celery, chopped
1/2 red, green or yellow bell pepper, sliced in strips
broccoli, amount is your choice or you can leave out
1/2 large onion, chopped
4 green onions, chopped
1 1/2 c. mushrooms, sliced
1 can chicken broth
Place olive oil in bottom of large skillet.
Sprinkle with the seasoning salt and garlic salt.
Put chopped and sliced vegetables in the
skillet and cook on medium heat until very
tender. When the onions have become tender and
the mushrooms sort of browned, add the chicken
broth. Simmer for about 20 minutes.
Place 4 large Romaine lettuce leaves
rolled and chopped) on a serving plate.
Sprinkle with Parmesan cheese. Add one
stick of Mozzarella cheese, chopped; Feta cheese
(any amount), and make a circle about the size of
a saucer with chunky salsa.
Add baked chicken, cut into strips.
Top with the vegetable mixture. Enjoy!
Note: If you would like to add some sort of dressing
to your salad, I recommend the Carb Options Ranch.
It is very good!