Hip hip hooray for Food Day!

Chicken and Sage

Oct. 24 marks the annual Food Day celebration!

Food Day is a movement for healthy, sustainable and affordable food across the United States. Much of the Standard American Diet (aka SAD) is based around cheap, overly sweet, overly salty, processed products which are often debatable to be called food. This is why one of the main goals of Food Day is to bring real, nutritious food to the table.

Food Day seeks to help fight diseases such as obesity, diabetes and heart disease that are often linked to a poor diet.

Go to www.foodday.org to learn more about Food Day events going on in your area.

Chicken Breasts with Mushroom, Onion and Sage

Makes 4 servings

• 4 chicken breasts

• 1 medium onion, chopped

• 8 ounces mushrooms, chopped

• 2 tablespoons whipped butter

• 1/2 teaspoon thyme

• 6 whole sage leaves, chopped

• 1/3 cup low-sodium chicken broth

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 ounces low-fat Romano cheese, shredded and divided

Pre-heat the oven to 425 degrees.

Rub olive oil over each chicken breast and place on a baking sheet. Season with salt and pepper and roast for 30 minutes.

While the chicken is cooking, melt the butter over medium heat in a skillet. Add onion and cook until translucent and fragrant.

Add in mushrooms and continue sautéing for about 5 minutes. Stir in chicken broth, thyme and sage. Continue to cook until the broth has evaporated.

Top each chicken breast evenly with mushroom and onion mixture. Top each breast evenly with cheese and place back in the oven for two to three minutes until cheese is completely melted.

Nutrition information per serving (1 chicken breast): 295 calories, 13 grams fat, 3 grams carbohydrates, 35 grams protein, 610 milligrams sodium, 1 gram fiber

Emily DelConte, Kali Garges, Amy King, Kelly Markiewicz and Meghan Martorana write this column and are registered dietitians at EVOLUTION — Nutrition Counseling by Dietitians in Bristol, East Greenwich, Newport and Providence. They adapt the recipes from public domain or copyright-free recipes.

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