Adobo Chicken is a Filipino dish that I first tried asa teenager.  I loved it, and I still do.  Chicken (traditionally on the bone, with skins on) is slow cooked with soy, vinegar, pepper, and tons of garlic.  The aroma will make your whole house smell delicious.  I used boneless, skinless chicken breasts to cut the fat content.

Serve with brown rice and a veggie for a complete, healthy, low-calorie dinner.

Recipe adapted from Skinny Taste

Ingredients:
3 boneless, skinless chicke breasts, eachcut into 3 pieces
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves

Directions:
Marinate chicken in vinegar, soy sauce, garlic and pepper, for at least an hour (overnight is ideal). Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat.

Cover and cook until the meat is tender, about 45 minutes, breaking upmeat with a wooden spoon as it cooks. . Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.