I took some chicken breast, dipped it in some egg and whole wheat flour. Next, I placed it in a hot skillet with olive oil, drained it on some paper towels afterwards, and placed it on a bed of herbed couscous. Finally, I topped it with fresh stewed tomatoes, onions and fresh parsley. Another light Spring/Summer dinner. Nothing like feeling light and having room for some dessert or coffee.
Tomatoes lose some of their vitamin C when they are cooked, but heating, processing or crushing can boost their antioxidant power. Cooked tomatoes are a good source of lycopene, a strong antioxidant that may play a role in reducing heart disease and some types of cancer. The bright red color comes from the lycopene. The only thing is that if you slice a tomato you will not get as much nutrients from it; So try tomato sauce or stewed tomatoes instead.