Im starting my fasting period this week. I’m fasting wednesdays and fridays.
So this is my wednesday dinner
1 × 150g (5oz) chicken breasts (no skin) (159 cals)
1 tbsp tomato purée (30 cals)
1 tsp olive oil (27 cals)
1 garlic clove, peeled and finely sliced (3 cals)
1 × 400g (14oz) can whole or chopped tomatoes (64 cals)
25g (1oz) light feta cheese, cut into small cubes (75 cals)
dry basil herbs
½ tsp salt
1 tbsp red wine vinegar (1 cal)
Cut the chicken breast into 2 pieces (so that you get two thin ones) . Rub the tomato purée and some dry basil over the 2 pieces of chicken and leave to rest.
Prepare the sauce
Heat the olive oil gently and add the garlic and fry for 1–2 minutes until just starting to turn brown. Add the canned tomatoes, salt and the dry basil and let it simmer for 10 minutes over a medium heat. Add the red wine vinegar and continue to simmer gently for another 10 minutes.
Preheat the grill to medium. Arrange the chicken pieces on the grill pan and grill for 7–8 minutes on each side. The chicken should be cooked through and turning golden all over.
Add the chicken and feta to the tomato sauce and stir in. Heat for a further 2–3 minutes then serve.
You can put the chicken in a pyrex with the sauce in oven on 230 C (444 F) for 20-30 minutes. When done serve with the feta on top of the chicken