Chicken Surprizalicious

imageChicken surprizalicious

Do y’all ever get sick of chicken?

I get so sick of chicken sometimes that the thought of eating chicken makes me want to become a vegetarian. Just kidding, that was a terrible f’ing joke. But really… I try to come up with yummy ways to cook chicken because it is something that becomes very tiring for me, with the exception of Paleo Comfort Food’s fried chicken.

The other day I had some chicken to use to clear a space in my fridge for cupcakes, and decided to just start throwing stuff in the pan. Yippie for me (and my family) it came out yummerific, and I hope you enjoy it too!

First, I warmed my pan on medium heat. I then added a double ‘z’ dribble of olive oil to the pan (make a z, with the dribble, turn the pan 180° and add another z- I am not big on measuring, so I typically use 1-3 z’s in my recipes- remember the z trick because I will use this as my olive oil measurement). I let the oil heat for about 30 seconds then added 1/4 cup mix of diced garlic, shallots and white onions. *typically on Sunday I dice up 1-2 whole garlic clove clumps and 1-2 shallots, depending on size, along with a small white onion. I put all of this in an air-tight container and keep it in the fridge for cooking.

I added a smidge of sea salt and ground pepper (use your own smidge judgment depending on your taste- a smidge can be a pinch to a 1/4 tsp) to the garlicshallotonions and let that sauté in the olive oil for about 2 minutes.

I then added 3 boneless chicken breasts, cut in to small cubes. Once the chicken was browned I added the following:

  • 1/2 tsp granulated garlic and parsley
  • 2 cans diced tomatoes (I love Muir Glen Organic- they have different seasoned crushed and diced tomatoes. For this recipe I used the diced tomatoes with basil and garlic- I like it extra saucy so I used 2 cans, you could get away with 1 can.

I let that simmer for about 5 minutes until the chicken was nearly cooked through. I then added half a bag of broccoli slaw (bought from trader joes) and 2 cups of chopped spinach (rinsed and stems removed), and cooked until slaw and spinach was tender (about another 3-5 minutes depending on how you well done you like your veggies).

Amazing and under 20 minutes. Moms know… sometimes you don’t have a whole lot of time to do the cookin’, so when you can make something your kids love, and under 20 minutes, then that is a fabulous feat. This was not only yummy, but it had plenty of veggies packed in, so no side dishes were needed!

*This dish is PALEO and GLUTEN FREE

 

*note, you can click on all pictures on this website to enlarge!