I developed this old favorite recipe as a low carb version of chicken and fresh tomato recipe (lean and green). Lots of Italian-style flavor! The name comes from a small town in Italy where Napoleon was fighting. The legend is that he asked his chef, Dunand, to come up with a celebration meal from food available in the surrounding country.
You will need a saucepot or large skillet, knife, cooking spoon, cooking tongs, meat thermometer, digital food scale.
Slice the banana peppers and remove the seeds and membrane. Dice into ½ inch pieces.
Cut the tomatoes into cubes.
Spray the cooking pan and heat to medium high. Add the chicken and sprinkle with ¼ tsp of salt. Sauté the chicken so it is browned on both sides.
Push the chicken to one side of the pan and add the banana peppers. Lower the heat to medium if necessary. Sauté until peppers are limp, while continuing to turn the chicken every 2 or 3 minutes.
Add the tomatoes to the pan. Sprinkle with the remaining spices and herbs. Cook and stir as tomatoes release their juice.
Check the chicken for doneness. The center of the chicken should be at 175 degrees.
Makes 2 servings.
Tip: 1. You may wish to add mushrooms to this dish. 2. This dish works great served over rice or pasta such as cavatappi or fusilli.
Chicken Marengo is a low carb version of one of Napoleon’s favorite dishes. Tomatoes and Kalamata olives top the chicken. Lean and green included.
Ingredients
- 18 oz. raw Skinless, boneless chicken breast tenders (1 leaner)
- 3.18 oz. Banana peppers, about 2 (1 green)
- 12.68 oz. Tomatoes, about 2 medium or 1 very large tomato (2 green)
- 20 Kalamata olives (1 healthy fat)
- Sea salt 1/2 tsp (1 condiment)
- Oregano, dried 1 tsp (.5 condiment)
- Red pepper flakes ½ tsp (.5 condiment)
- Cooking oil spray (1 condiment)
Instructions
- Slice the banana peppers and remove the seeds and membrane. Dice into ½ inch pieces.
- Cut the tomatoes into cubes.
- Spray the cooking pan and heat to medium high. Add the chicken and sprinkle with ¼ tsp of salt. Sauté the chicken so it is browned on both sides.
- Push the chicken to one side of the pan and add the banana peppers. Lower the heat to medium if necessary. Sauté until peppers are limp, while continuing to turn the chicken every 2 or 3 minutes.
- Add the tomatoes to the pan. Sprinkle with the remaining spices and herbs. Cook and stir as tomatoes release their juice.
- Check the chicken for doneness. The center of the chicken should be at 175 degrees.
- Makes 2 servings.
Notes
Tip: 1. You may wish to add mushrooms to this dish. 2. This dish works great served over rice or pasta such as cavatappi or fusilli. Do you need Lean and Green? I made this meal for two with: 18 oz. raw skinless chicken tenders (1 leaner), 12.68 oz. tomatoes (2 green), 20 Kalamata olives (1 healthy fat), 3.18 oz banana peppers (1 green)
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I used to make Chicken Marengo many years ago but I don’t recall that the recipe had banana peppers. I do love the taste of them so I want to give your recipe a try!
Hey Donna, Thanks for your comment. Iʻm sure the original recipe has zero banana peppers! We donʻt eat celery, and we always have these peppers from our garden, so thatʻs why they are there! Feel free to substitute green pepper or celery.
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
This looks really good. I’ll bet it would work well with shrimp too. Great recipe. TFS
Hey Clearissa, I love this shrimp idea! It’s very filling with chicken.