Add This Recipe To Lose Weight Fast

When you are trying to lose weight you usually restrict your favorite foods.  Those could be foods that are higher in calories, but it may also be foods that have a lot of flavor and why you enjoy them so much.  

This is one of the reasons why most people hate dieting because the foods are bland and boring.  That doesn’t have to be the case though.  You can lose weight fast and have healthy recipes that are full of flavor like the recipe below.  

Give it a try and let me know how you like it.  Include more healthy recipes like this into your healthy eating plans and you will lose weight fast and not even realize it.  

Mediterranean Chicken and Saffron Couscous

4 Tbsp. extra virgin olive oil 

One portion chicken with rice and broccoli

chicken with rice and broccoli

1/2 cup all-purpose flour
4 six ounce boneless, skinless chicken breast halves
1/2 teaspoon cayenne pepper
3 cups chicken stock or broth
1 pinch of saffron
4 garlic cloves 1 crushed, 3 chopped
1 cup couscous
1 large red onion, chopped
1 Tbsp thyme leaves
1 15-ounce quartered artichoke hearts, drained
1 cup dry white wine
10 kalamata olives, pitted, cut in half
1/2 pine grape or cherry tomatoes
1/2 cup fresh flat leaf parsley leaves, coarsely chopped
20 fresh basil leaves, coarsely chopped

Directions:

Preheat a large skillet over medium-high heat with 2 tablespoons of the extra virgin olive oil spread around the pan. Place the flour in a shallow dish, season the chicken breast with pepper, cayenne pepper and then transfer the seasoned chicken to the dish with the flour. Toss around in the flour and then shake off the excess. Add the chicken to the skillet and cook for 5 to 6 minutes on each side.

While the chicken is cooking, make the saffron couscous. In a sauce pot, bring 2 cups of the chicken stock up to a boil with the saffron, crushed clove of garlic, and pepper. When the stock is at a boil, add the couscous, cover with a lid and turn off the heat. Let the couscous stand for 10 minutes.

Once the chicken is done, remove it from the pan and cover to keep warm. Return the skillet to the heat and add the remaining 2 tablespoons of extra virgin olive oil. Add the onions, the 3 cloves of chopped garlic, the thyme, and pepper. Cook, stirring frequently for 4 minutes. Add the artichokes and wine to the pan, bring up to a simmer, then add the remaining 1 cup of chicken stock, olives, and grape tomatoes. Return the liquids to a simmer and cook for 2-3 minutes and the sauce has reduced by half.

Add the chicken back to the skillet and warm through. Add the parsley and basil to the completed dish and stir to distribute the herbs.

Serve the chicken whole or sliced on top of the saffron couscous.   Top the chicken with some of the sauce and vegetables.

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