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Pizza roasted peppers and olives, light recipe – light & yummy

Pizza roasted peppers and olives

Pizza roasted peppers and olives is the first of a series of pizza toppings I have in mind to propose you on my blog. There so many yummy combinations of light ingredients that it was difficult for me to decide which one to start with. And eventually I decided to start with this one because I love roasted peppers and this is surely my favourite pizza topping! Some people may think that eating pizza while on a diet is forbidden. This is not true, at least not with the Weight Watchers diet. The important thing is to avoid eating too much of it and also choose a light ingredients for topping. With light I do not mean carrots and broccoli (although I may propose some topping with broccoli in the future) but there are other vegetables really suited for pizza, like peppers, aubergines, courgettes, artichokes and more…

I find that a portion of Pizza roasted peppers and olives as described here is very satisfying, although if you are used to eat a lot of carbohydrates it may take a couple of months of diet to think that this portion is enough for you. Hence my suggestion is to make always a large salad with a light dressing to make a full meal. In the photos you will see how I manage to make pizza for everybody at home, also for whom isn’t on a diet.

For the base of this pizza I used my recipe Easy pizza dough “no need to knead” in which I use little flour and it’s very easy to prepare. The result will be a light thin pizza, crunchy on the outside and soft inside… yum!

Pizza roasted peppers and olives – the recipe

Information

Type: Pizza & Savoury Tarts, Light Dishes Portions: 3 or 9 for a light meal Preparation time: 10 min (plus the time to prepare the base) Cooking time: 20 min (5 min for pre-cooking) Difficulty: easy Weight Watchers ProPoints per portion as main meal (1/3): 14 (dough is 10, topping is 4)

Weight Watchers ProPoints per portion as light meal (1/9): 5

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Pan cooked chicken with potatoes and peas: a light meal, easy to make

Nothing easier than preparing a one pot dish for the whole family and surely this pan cooked chicken with potatoes and peas is one of the favourites in my house. My son likes particularly that the chicken becomes very tender and juicy while the potatoes are crunchy. The peas add more fibres and some colour too, so the result is a complete and nutritious meal!

I often prepare the chicken simply in a good non sticky pan as I find it very practical. Also in summer, when the weather gets too warm, there will be no hot oven making us sweat in the kitchen!

Remember to use always good quality ingredients, especially when it comes to meat, and make sure the chicken is very lean, or trim away all the visible fat. And now it’s time to read the recipe!

Pan cooked chicken with potatoes and peas – the recipe

Information
  • Type: Full meals
  • Portions: 2 (*)
  • Preparation time: 15 min
  • Cooking time: 30 min
  • Difficulty: easy
  • Weight Watchers ProPoints: 12PP

(*) the photos show only 1 portion

Ingredients

  • 300 g lean chicken breast
  • 300 g potatoes
  • 160 g frozen garden peas
  • 1 garlic clove
  • 3 tsp extra virgin olive oil
  • 2 tbsp dry white wine
  • 1 tbsp plain flour
  • a few sprigs of fresh parsley or other herbs, also dried
  • salt and pepper to taste
Preparation

To begin with, wash the potatoes very well, cut them in wedges and boil them for about 5 to 10 minutes in slightly salted water: they must be only a little soft. Drain and let them cool down.

When the potato wedges are cooled down, dress them with 1 teaspoon of olive oil massaging them with your hands so that all the potatoes are well coated. Trust me: 1 teaspoon is enough! Roast the potatoes in a hot non sticky pan sprinkling them with a little salt: I use a stone pan which is extremely non sticky. Turn the wedges often so they will become golden on all sides.

While the potatoes cook cut the chicken in strips. Mix in a dish the flour, a bit of salt and pepper and the parsley finely chopped (alternatively use some dried herbs). Coat the chicken strips well in the flour mix either using your hands or inserting everything in a plastic bag and shaking it well.

Lift the potatoes from the pan and set them aside. Next, put in the same pan the garlic chopped and another teaspoon of olive oil. As soon as the garlic starts sizzling add the chicken, turn up the heat and shake the pan frequently so that the chicken strips sear well on the outside. This is what leaves the chicken juicy! To make it even softer add the wine and let it evaporate.

Continue cooking gently at lower temperature and when the chicken is cooked throughout add the peas and a little water. When the peas are softened and the water evaporated add the potatoes too. Stir well, turn the cooker off, add the last teaspoon of olive oil and give it a final mix.

Finally here it is: our pan cooked chicken with potatoes and peas is ready to be served… delicious!

The trick of coating the chicken with flour and use a little wine is infallible, it really helps keeping the meat juices inside and leave the chicken tender, same for other cuts of meat: a couple of points spent on flour and wine are well worth the result! Try to make this pan cooked chicken and if you do so, please leave a comment here below to let me know your opinion.

Buon appetito! 

by Giovanna Buono 

Extra Information

This meal is really filling and the portion is quite big. So, if you like a lighter meal, it is possible to divide the whole recipe in 3 smaller portions of 8 PP each!

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