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.
3 Comments Add yours
Looks great, I will have to try it.
I did not know what happens to tomatoes when you cook them. Thanks.
looks so yummy! lycopene! 😀 love nutrition talk 😛
btw, thanks for following me on wordpress (www.foodobyte.wordpress.com)!
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