My wife’s favorite treat since she started Weight Watchers last year is going to Cheesecake Factory to have their Tuscan Chicken. I can’t blame her. It’s fantastic. But our closest Cheesecake Factory is 30 minutes away and yours might be a LOT further. So here’s a version of that dish with a few changes and under the WW Freestyle program for 2018 IT’S FREE!!!
- 4 chicken breasts
- 2 cups water
- 1/4 cup kosher salt
- 4 Truvia packets (Stevia)
- 1 jar (12 oz) of marinated artichoke hearts, including the liquid
- 2 Tbsp capers
- 2 cups of cherry tomotoes, halved
- 1 Tbsp basil, chopped
- 1/4 cup of balsamic vinegar
Mix the water, salt and Truvia and put it in a ziplock bag with the chicken and refrigerate for at least 2 hours. Combine the rest of the ingredients in another bag and refrigerate for at least 3 hours. Drain the chicken after 2 hours and pat dry and allow to come to room temperature.
Heat the oven to roast at 425. Pour the vegetables and the liquid onto a cooking sheet (with walls of course) and roast for 20 minutes or until the tomatoes start to blacken a little on the edges.
Heat up your grill or grill plate if cooking indoors to medium high. Salt and pepper each breast and place on the grill. Do not move for 5 minutes. Turn and do not move for 6 minutes. Remove the chicken from grill to rest for 5 minutes.
This meal came together quickly and it was a HUGE hit. I serve mine with polenta with quinoa
(instead of the faro it comes with at CF) which is only 2 points for a good portion and asparagus.
ENJOY!
The Hubby Chef 