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20/02/2019
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
21/02/2019
Wine & Cheese Tasting - Supporting Clinton Public Hospital Foundation
7 p.m. / Clinton Town Hall / Tickets $25 - includes 8 sample tickets / Tickets available at Clinton Town Hall, Clinton Public Hospital Foundation Office or online
On an average day, 2,000 litres of blood pass through the liver.
Around The Alliance!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
Volunteer Spotlight: Joanne
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
February Blood Donor Clinics
Program Profile: Eating Disorders
South Lobby Main Entrance of Stratford General Hospital Temporarily Closed
Update on the Clinton Public Hospital Restoration Project
Influenza Outbreak Declared Over at Stratford General Hospital
What's For Dinner Wednesday
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Q & A with a Patient Registration Clerk
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Media Releases
Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
What's For Dinner Wednesday!
What's For Dinner? Mediterranean Chicken Breasts with Spiralized Vegetables

Chicken, Feta cheese, tomatoes, olives, oregano and lemon – this low-carb chicken dish is quick and SO good! Inspired by the flavors of the Mediterranean. You can easily make this dairy-free by omitting the cheese.

Ingredients

  • 16 oz (4) thin sliced boneless chicken cutlets
  • 3/4 tsp of seasoned salt such as McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • olive oil spray
  • 1/4 teaspoon Kosher salt
  • fresh cracked pepper
  • 1/4 teaspoon oregano
  • 3 garlic cloves, sliced thin
  • cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • fresh juice from 1/2 large lemon
  • 1 teaspoon grated Lemon zest

Instructions

  1. Preheat oven to 450 degrees. Season the chicken with Montreal seasoning (or any seasoned salt you like).
  2. Spiralize the Zucchini and Yellow Squash and cut into smaller pieces.
  3. Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes on a baking sheet lightly sprayed with olive oil; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes. Transfer to a large work bowl and set aside.
  4. Reduce oven to 200°F.
  5. Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil, zucchini and squash with 1/8 teaspoon salt and sauté until tender, about 1 1/2 minutes. Add to the bowl with tomatoes and place in the warm oven.
  6. Spray the skillet with olive oil spray and cook the chicken on medium-high heat for about 2 minutes on each side, or until cooked through. Set aside on a platter.
  7. Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon zest.
  8. Serve the vegetables over the chicken and top with Feta cheese.
 
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