This scrumptious dish is perfect for taste, as well as for getting rid of unwanted weight.
4 pieces boneless skinless chicken breast- halved
2 carrots, 1 medium leek 1 red bell pepper (seeded), peeled and cut into thin strips
2 cloves garlic, minced
1/2 cup canned tomato pulp
2 tsp. olive oil
2 tsp. unsalted butter
Sauté chicken breasts on a skillet, 4-5 minutes per side, turning occasionally, until chicken is opaque throughout. Transfer to a platter and keep warm.
Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic and sauté another minute. Stir in tomatoes and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with salt and pepper according to taste.
Serve vegetables over chicken.