Braised Chicken with Peas and Tomatoes


I have recently started trying to pinpoint what flavor combinations I like when cooking and eating and coming up with new ways to modify recipes to include these combinations. One of my favorite flavor combos is poultry and white wine. This recipe balances both perfectly, and the chicken is wonderfully tender.
I have also recently discovered a love for peas. Weird, huh? I can not remember my mother ever serving peas. Ever. So I was never forced to sit at the table and finish my vegetables. The only vegetables I remember having at home were corn, green beans and cucumbers. I've started expanding my tastebuds to include a variety of vegetables. This dish gives you plenty! About two whole cups of veggies per serving.
The dish is fabulously healthy as is, but if you want to cut down on the calorie and carb contents, serve without the rice, or serve with less rice. We don't mind carbs around here, we just try to eat them in moderation.
Braised Chicken with Peas and Tomatoes
Adapted from a Martha Stewart Recipe
Ingredients
1 cup long grain white rice (we used Jasmine rice)
2 lbs. boneless, skinless chicken (we used tenders since they cook quickly, but breasts would work, too)
sea salt and freshly ground pepper
2 tbsp. olive oil
1 1/2 cup white wine (we used Sauvignon Blanc)
1 tbsp. thyme (recipe calls for fresh, but we used the same amount of ground dried thyme)
10 oz. frozen peas
1 pint grape tomatoes
2 tbsp. fresh lemon juice, plus extra for garnish
Instructions
Cook rice according to package instructions and keep warm. Set aside.
Season chicken with salt and pepper. In a heavy pot, heat oil over medium-high. cook chicken until browned on both sides, approx. 4 - 5 minutes.
When chicken is browned, add wine and thyme. Bring to a boil then reduce to a simmer and cook, partially covered, until chicken is cooked through (about 10 minutes for tenders).
Add peas and tomatoes to pot. Cook, stirring occasionally untiltomatoes are softened and peas are heated. Stir in lemon juice. Season with salt and pepper. Plate the chicken and veggies over rice, and give each plate a squeeze of lemon before serving.
Nutritional Information
4 servings
532 calories
12 g fat
51.7 g carbs, 4.5 g fiber
46.7 g protein