Chicken Cacciatore

½ cup plus 2 Tbsp. extra virgin olive oil
2 garlic cloves, pressed
2 Tbsp Balsamic vinegar
1 ½ Tbsp Worcestershire sauce
1 tsp. crushed red pepper flakes
3 tsp. fresh rosemary, 5 sprigs stripped and leaves chopped
4 large portabella mushroom caps, wiped clean
1 ½ pounds 4 boneless, skinless breasts
Coarse black pepper
Kosher salt
2 thinly sliced and seeded Italian light green peppers-cubanelle
1 medium red onion, thinly sliced
1 28-oz. can fire roasted diced or crushed tomatoes – (lightly drained)
Handful flat-leaf (Italian) parsley, chopped

Heat a grill pan or outdoor grill to high heat. You can also use a heavy bottom pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½ cup extra virgin olive oil. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2 - 3 minutes. Season 1 side of the chicken with salt and pepper. Season the cap of mushroom with pepper only until done grilling then add salt. Place both mushrooms and chicken season side down. Place a heavy skillet on the mushroom caps to cook quickly, approximately 3 - 4 minutes per side until dark, tender, and well marked.
While chicken and mushrooms cook, add 1 Tbls. olive oil into a hot skillet. Add garlic, pepper and onions to skillet and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.

Veggie Fajita Salad

1 Tbsp. Cumin
2 tsp. Chili Powder
Sea Salt and Ground Pepper to taste

Mix in small bowl together.

If you can have meat on your diet:
4 chicken breast cut into 1/2" strips - dip in mixture until coated.
1 Tbsp Extra Virgin Olive Oil - heat in skillet and saute chicken until almost done.

1 Tbsp. Fresh Lime Juice
1 Red Bell Pepper - julienned
1 Green Bell Pepper - julienned
1 small Zuchinni - julienned
1 small Yellow Crookneck Squash - julienned
1/2 pound fresh mushrooms - sliced
1 small onion - halved and sliced
1 medium carrot - julienned

Add to chicken and saute 5-7 minutes or til crisp-tender.  Enjoy as a topping on a big green salad, or just by itself!