Vinaigrette Chicken and Vegetables

Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.

Step: 1

Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.

Step: 2

Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

Step: 3

Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.

Per Serving: 332 calories; protein 28.7g; carbohydrates 20.4g; fat 15.3g; cholesterol 93.8mg; sodium 412.1mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just pleased it in the first place."

When it comes to dinner , much eat or eating too much of the wrong item of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .