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Add a photoServings: 4
Ingredients
- 6 x diced chicken breasts or possibly cubed beef (mushrooms or possibly eggplant can be substituted)
- 4 x sliced tomatoes
- 1 sm onion, sliced thick
- 4 clv garlic, peeled and cut in half extra virgin olive oil salt pepper water
Directions
- Trickle extra virgin olive oil over bottom of roasting pan to barely cover. Lay chicken thighs (or possibly cubed beef) in bottom of pan. Peel garlic, cut each clove in half and add in to pan. Sprinkle with salt and pepper. Slice vegetables and layer on top. Add in sufficient water to barely cover the meat. Sprinkle with extra virgin olive oil. Bake, covered, in 325 oven until meat is done (about 1 1/2 hrs. When done serve over rice
- (this soaks up the juice). Serve with French bread.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 175 | 46% |
| Total Fat 19.46g | 24% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.25g | |
| Cholesterol 134mg | 45% |
| Sodium 135mg | 6% |
| Potassium 627mg | 18% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.18g | 1% |
| Protein 44.37g | 71% |
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