1 Tablespoon olive oil
½ cup leeks, chopped
2 garlic cloves (to taste), minced
6 ounces of boneless, skinless chicken breasts cut into stew sized cubes.
2 Tablespoons red wine vinegar
1 28-ounce can low sodium chopped tomatoes, with juice, pulsed in a food processor
½ Teaspoon cinnamon
¼ teaspoon Salt
½ teaspoon freshly ground pepper
½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 cups cauliflower, broken into florets, and sliced about 1/2 inch thick
12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
1 to 2 tablespoons chopped flat-leaf parsley
Directions: For Quick Stove Top Meal:
1. Add all ingredients and bring to a boil until chicken is cook thoroughly and serve.
Directions for Crockpot meal:
1. Add all ingredients to crockpot except cauliflower and cook for 4 hours
2. Open Crock pot add Cauliflower and cook for 1 more hour and enjoy.
Yields 4 Servings ~ Per serving 1 Lean, 3 Greens, 2 Condiments, 1 Healthy Fat