Chipotle Chicken and Chard Chili

Posted by on March 30, 2010 | 16 Comments

How is that for an alliterate recipe title? So thanks to Lacey’s response on my “how to use these veggies” post, I discovered a great new-to-me recipe from Giada of the Food Network. Of course, her recipe needed a few little tweeks. Cheese? Not in our house. How much fennel? Lets trim that down – a lot. Ground chicken? Chicken should be chunky! Parsley on chili? Seriously?

So after making a few modifications this very chunky chili was served and it was delicious! The recipe does make for a very chicken-heavy chili. Feel free to cut that down to 3/4 lb, 1/2 lb, or even make it vegetarian if you wish. You can easily double the beans, add some more veggies (I thought chopped zucchini would go nicely), or just thicken the broth a bit more and enjoy it with less of the chunky add-ins.

Chipotle Chicken and Chard Chili

To note, we did like it as is, and I don’t think my husband (aka “the meat man”) would want me to cut back on the chicken at all, let alone make it vegetarian.

For dinner (the first time), I served full bowls with some homemade “cheddar” and chive spelt rolls (nightime, hence the dark lighting) …

Chipotle Chicken and Chard Chili

For lunch the next day (pictured above), we were out of the rolls, but it still went nicely as leftovers over rice.

On a second go of the chili (more chard in the CSA!), I added some quartered mushrooms (about 4 ounces, but you could go for 8) and served the chili over a bed of rice steamed asparagus. Both veggies were nice additions, so feel free to play around with the produce you have on hand.

 

Chipotle Chicken and Chard Chili

Recipe adapted from Giada’s White Bean and Chicken Chili. I used chipotle chili powder, and even just this wee amount made the dish notably spicy. You can adjust to taste with some crushed red pepper, chilis, or hot sauce, should your chili powder not bring the heat you are seeking.

This recipe is Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Sugar-Free, optionally Gluten-Free, and heck, you can even make it Vegan / Vegetarian (sans chicken of course) if you so desire.

  • 1 lb Boneless Skinless Chicken Breast, cut into small slices / chunks*
  • 1-1/2 Teaspoons Cornstarch or Arrowroot
  • Couple Pinches of Salt (optional)
  • 1-1/2 Tablespoon Olive Oil
  • 1/2 Large Onion, diced or 1 Leek, sliced 1/4-inch thick and quartered
  • 2 Garlic Cloves, crushed or minced
  • 1/2 to 3/4 Teaspoon Salt or to taste, divided
  • 1 Tablespoon Ground Cumin
  • 1-1/2 Teaspoons Dried Oregano
  • 1 Teaspoon Chipotle Chili Powder
  • 1/2 Teaspoon Fennel Seeds
  • 1-1/2 to 2 Tablespoons Flour (your choice, I used whole wheat pastry flour), depending on how thick you like it
  • 1 15-ounce can Cannellini or White Kidney Beans, drained and rinsed
  • 1 Large Bunch Swiss Chard, stems removed, leaves chopped into 1-inch pieces (my bunch with stems was about 3/4 lb) OR 1 Bag of Baby Spinach Leaves (should chard be hard to come by in your area)
  • 1 Cup Frozen Corn, Thawed
  • 2 Cups Regular or Low-Sodium Chicken Broth (I used regular)
  • White or Brown Rice for serving (optional)

Place the chicken in a medium-sized bowl, and stir in the cornstarch or arrowroot (I like to add a pinch or two of salt here too) until it is well-distributed and appears absorbed. Set aside.

Heat the oil in a stockpot over medium heat. Add the onion or leek and sauté for about 5 minutes, or until nice and softened. Add the garlic and sauté for just 30 seconds or so. Turn the heat up to medium-high and add the chicken, 1/2 teaspoon of salt, and the spices – cumin, fennel, oregano, and chili powder. Cook while continuously stirring, until the chicken is cooked (no pink showing). This will take about 7 or 8 minutes. If the chicken threatens to stick, just add a dash or two of the broth.

Stir in the flour to coat, and add the broth, beans, chard, and corn. The chard will look boisterous, but don’t worry, it cooks down significantly.

Bring the mixture to a simmer, reduce the heat to medium-low, and allow it to simmer for at least 30 minutes, or up to an hour. The liquid will reduce in half and thicken a fair bit. Taste test it as it is cooking, and season to taste with additional salt (I used another 1/4 teaspoon) if desired. You can also add a pinch or two of crushed red pepper as it cooks if you want more spice, but we found the medium-heat to be just right as is.

If desired, serve over rice and with some homemade rolls.

*I used chicken breasts that were only slightly defrosted, making them very easy to slice. I sliced them about ¼-inch thick, and then cut each slice into ½-inch chunks. But you can cut them any size you like.

Yields 4 servings with rice and/or bread

Can you spot the spoon in this picture?

Chipotle Chicken and Chard Chili

Don’t Pinch My Blog, I’ve Got a Green Recipe!

Posted by on March 17, 2010 | 15 Comments

As mentioned in my last post, we are on week one of our first CSA. It was like Christmas pulling out one surprise veggie after another … until I got to the final item, the lump of coal at the bottom. “What’s this?” I said. It didn’t quite look like kale or chard, but similar. I went to the inventory sheet and my fears were realized – collard greens.

My first and only experience with collard greens was purchasing them in a bag on sale at a mega-grocer about seven years ago. Terrible, terrible, terrible. But determined to polish off that entire CSA box and give every veggie a fair trial, I headed to one of my favorite healthy cookbooks, Whole Life Nutrition. I was confident that Alissa (gotta love her name) would have a recipe to turn those greens into something good. In fact, she had two. One was for Apple-Spiced Collard Greens, which sounded rather tasty, but I didn’t have any apple juice on hand. The second was for Collard Green and Hummus Roll-ups. Now hummus, that is something I almost always have on hand!

Collard Greens and Hummus Mini-Wraps

My version is more of a guide / idea than a recipe, but let me tell you, it really worked to turn those nice big collard leaves (perfectly flat and excellent to work with, unlike kale or stiff chard leaves) into a tasty large snack or small meal – however you view it. And I realize Collard Greens don’t exactly shout “St. Patrick’s Day,” but hey, they are GREEN!

Now it is quite possible that there will be more of these collard greens in today’s CSA box, so please do tell … Do you have any ideas or favorite recipes for using Collard Greens?

 

Collard Green and Hummus Mini-Wraps

Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Soy-Free, Sugar-Free, and optionally Vegan.

  • Collard Green Leaves, nice full healthy ones
  • Hummus, your flavor of choice
  • Carrots, for shredding
  • Avocado, sliced (optional – I didn’t have any)
  • Leftover Chicken (optional – omit for a vegan option)
  • Olives (optional – my hummus was kalamata olive hummus so I could resist)
  • Other Veggie Toppings of Choice (go wild!)

Lay the leaves flat, and cut them in half, carefully cutting out that thick stem. Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.

Okay, get ready, this is my first ever step by step photo – except it is just one step …

Collard Greens and Hummus Mini-Wraps

Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings. The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.

Yields as many as you like

Collard Greens and Hummus Mini-Wraps

Happy St. Patrick’s Day!

Cauliflower “Risotto” (Grain-Free AND Dairy-Free)

Posted by on October 20, 2009 | 44 Comments

Recently, I stumbled across the idea of Cauliflower “Rice” on a Paleo / Primal Diet blog. Smitten by this idea for incorporating even more veggies into my dinner (and sneaking cauliflower in on my husband, hehe), I went with it. My first attempt was this Cauliflower “Risotto,” which amazingly turned out awesome right out of the shoot!

Dairy-Free and Grain-Free, Cheesy Cauliflower Risotto with Basil

I have since made it a few times with the nod of approval from my usually cauliflower-hating husband. I have also made some basic cauliflower “rice” to serve as the base under stir-fries. It has worked out well, but my husband agreed that the risotto is just better.

Another Bonus: Surprisingly, a large head of cauliflower only makes about 3 to 4 healthy servings. When grated, the cauliflower seemed much less overwhelming than eating large florets.

 

Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.

I like to use just a bit of nutritional yeast, but keep the amounts moderate so that it enhances the meal without creating an overpowering fake cheesy taste. Nutritional yeast can easily be found online and in the bulk bins of some natural food stores. Make sure it is specifically called “nutritional yeast;” brewer’s (which the grocery attendants will try to hand to you) is not the same thing. If you don’t have any on hand, try this recipe without it, I am sure it will still be quite yummy!

  • 3 Tablespoons Pine Nuts (about 1 ounce)
  • 1-1/2 Tablespoons Nutritional Yeast
  • ½ Teaspoon Salt, or to taste
  • 1-1/2 to 2 Tablespoons Grapeseed, Olive, or Coconut Oil
  • ½ Cup Minced or Diced Onion
  • 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; I grated by hand)
  • 1 Garlic Clove, minced
  • ¼ Cup Broth (chicken or vegetarian)
  • Chiffonade 6 to 10 Fresh Basil Leaves
  • Fresh Ground Pepper, to taste (optional)

Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.

Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.

Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.

Yields about 2 side servings

 

No Onion? I ran out of onion the second time I made this dish, so I skipped the onion sauté, but added ¼ teaspoon of onion powder to the nut mixture. The fresh onion was better, but this was still tasty in a pinch!

To Serve: This versatile dish can be served with a salad or steamed veggies (broccoli or asparagus would be nice) to keep it light and vegetarian. For an omnivorous meal, we found it went quite well with baked chicken, and also made a quick lunch with leftover chopped chicken added.

Lower Fat Option: I haven’t tried this as of yet, but I think this would work with just 2 teaspoons of oil if you were trying to go lower in fat. I would just sauté the onions in the oil, add the cauliflower and sauté for just 1 minute, and then add the broth and cover. Cook until it reaches your desired tenderness. You may need to use a touch more broth. Don’t skip the pine nuts though; they add richness and nutrition!

Dairy-Free and Grain-Free, Cheesy Cauliflower Risotto with Basil

Blog Events: I am submitting this post to:

Treading Lightly into Fall: Cheap Chinese Chicken Salad

Posted by on September 17, 2009 | 22 Comments

**Don’t Forget, Giveaway: 9 Special Diet Cookbooks, 9 Winners!**

Do you find your tastes migrating as the summer heat dwindles? I mean, I know I will be craving hearty soups and pumpkin goodies very soon, but even my salad desires are slowly drifting.

Since we will be moving to a much cooler climate, I am sure that some warm salads will be on the horizon, but right now I guess my tastes are simply transitioning from “bright and fresh” to “comforting.” It is still 90+ degrees out, so by comforting I mean dishes like a quick quiche (recipe coming up!) and this Chinese chicken salad …

chinesechickensalad

I know, I know … it looks just like all of my other salads. I didn’t have any of those crunch chow main noodles, and I used romaine instead of Napa, but trust me, it is all about the taste … and you can use whatever add-ins you like to make it more “authentic” (see recipe below!).

Back to the point, this is one of those simple and flavorful dishes that I have always loved, but for some reason, until now, had never, ever made at home. What a fool I have been … so delicious! As an added bonus, unlike restaurant versions of this popular salad, this one is quite low in fat, and very inexpensive to make!

So I must know (okay, it is my greedy desire for inspiration in addition to insatiable curiosity), do you have any favorites that you have yet to adventure in your own kitchen?

 

Cheap Chinese Chicken Salad

This recipe is Dairy-Free, Egg-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan / Vegetarian. It was adapted from Ellie Krieger’s recipe on the Food Network.

Don’t let the ingredients fool you, this is a fast and easy recipe! I have broken the recipe into three parts simply so you can make the dressing or the chicken separately should you want to use them for another dish. While the chicken bakes, you will have just enough time to whip up the dressing and chop the veggies for a light and healthy meal on the table in 30 minutes!

Chicken:

  • 1 lb Boneless Skinless Chicken Breasts
  • 1 Tablespoon Soy Sauce or Wheat-Free Tamari
  • 1 Teaspoon Sesame Oil
  • 1 Large Garlic Clove, crushed or minced

If the chicken breasts are thick, butterfly them. Place the chicken in a single layer in a glass baking dish. Combine the soy sauce, sesame oil, and garlic, and drizzle over the chicken. If you have time, allow the chicken to marinade for at least 30 minutes or overnight. If not, pop them in the oven as soon as it preheats.

Preheat your oven to 350º. Bake the chicken for 25 to 30 minutes, or until it is cooked through. The juices should run clear, but be careful not to overcook the breasts, as they can easily dry out. Once done, slice the chicken into bite-sized pieces.

Dressing:

  • 1/3 Cup Rice Vinegar (unseasoned)
  • 3 Tablespoons Soy Sauce or Wheat-Free Tamari
  • 2 Tablespoons Brown Sugar or Sweetener of Choice (agave, honey, or maple syrup will also work nicely)
  • 1 1/2 Teaspoons Sriracha or Chili-Garlic Sauce
  • 1 Teaspoon Minced Fresh Ginger
  • 2 Tablespoons Peanut, Olive, or Grapeseed Oil
  • 1 Teaspoon Sesame Oil

 In a small bowl, combine all dressing ingredients. (I usually combine everything but the oil, and then drizzle the oil in while whisking out of habit. It seems to work well).

Salad:

  • 8 to 10 Cups Greens (In the salad pictured, I used 2 small romaine hearts and 3 cups of bagged coleslaw mix. Napa cabbage, purple cabbage, etc. would also work well)
  • 1 Large Carrot, shredded
  • 2 Green Onions, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1/4 Cup Sliced Almonds

Optional Add-ins:

  • 1 Cucumber, thinly sliced
  • 1 8oz Can Sliced Water Chestnuts
  • 1 11oz Can Mandarin Oranges in Water, drained
  • 1 Small Can Crispy Chow Mein Noodles (not gluten-free)
  • Etc…

Combine all of the salad ingredients, except for the almonds, in a large bowl. Add the chicken, drizzle with the salad dressing, and toss to coat. Divvy up the salad amongst four plates, and sprinkle each serving with 1 tablespoon of the almonds.

Nut-Free Option: Substitute toasted sesame seeds or crispy chow mein noodles for the almonds.

Vegan / Vegetarian Option: You can use faux “chicken” but a cheaper and more natural option would be to substitute tofu. Use the chicken marinade and baking technique above, but use ¾ to 1 lb of extra-firm tofu. It should bake in about the same time.

Untried Ideas: If you like a peanut-y Chinese Chicken Salad, try subbing 2 tablespoons of PB (or other nut butter) for the oil. But keep the sesame oil!

chinesechickensaladtop3

Scrumptious Sesame-Orange Salad Dressing

Posted by on June 14, 2009 | 17 Comments

Quick Reminder: Food Should Taste Good Gourmet Chip Giveaway Still Going on. Enter between now and Tuesday!

Yes, another salad dressing. It is summer after all, aaaaand they are just too easy and delicious not to share! Besides, fitting in that big bowl of greens is so much tastier when you have so many wonderful and healthy salad dressings to experiment with.

I discovered this fabulously flavorful dressing in the latest issue of Cooking Light. Their version seemed a bit too firey for our tastes, so I toned it down a bit, added some green onions (which melded nicely), thickened the dressing slightly, and doubled the recipe overall …

Dairy-free orange sesame chicken salad

Sesame-Orange Salad Dressing
Recipe adapted from Cooking Light, June 2009

This recipe is Low Fat, Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy Protein-Free and optionally Gluten-Free

  • 2/3 Cup Orange Juice (fresh squeezed if you’ve got them – about 2 to 3 medium oranges)
  • 2 Tablespoons Rice Vinegar
  • 4 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free)
  • 1 Tablespoon Sesame Oil (the good, dark kind if you have it)
  • 2 Teaspoons Packed Brown Sugar
  • 1 Teaspoon Hot Chile Sauce (such as Sriracha)
  • 2 Tablespoons Flax Meal / Ground Flaxseeds
  • 1 to 2 Green Onions, minced (optional)
  • Lightly Toasted Sesame Seeds

Whisk everything but the sesame seeds together and allow the dressing to sit for ten to fifteen minutes while you make the rest of your salad. After dousing your salads in this yummy dressing, sprinkle each salad with 1/2 teaspoon of the sesame seeds.

Yields about 1 cup dressing or 6 to 8 servings

Ideas for Serving:

Vegan / Vegetarian: The salad in Cooking Light sounded awesome, but I was lacking in the ingredients. They lightly sauteed some red bell pepper strips, carrot slices, and snap peas with a bit of orange rind and salt. Once cooled, they added the vegetable mixture to fresh baby spinach leaves and generously cut green onions.

Omnivorous: To prepare a large Asian-Style Orange-Sesame Chicken Salad, I coated 12 ounces of chicken (8 to 10 would be ideal for two people) with 1 Tablespoon cornstarch, 1 Tablespoon sherry, 3/8 teaspoon salt, and 1/4 teaspoon pepper. I then sauteed the meat over medium-high heat in about 2 teaspoons of refined sesame oil. To prepare two salads, I chopped up one large romaine heart, topped the lettuce base with store-bought coleslaw cabbage mix for some crunch, sprinkled on a thinly sliced carrot, followed by the cooked chicken, the dressing, and finally the sesame seeds.

As a Marinade: I love orange marinades for large shrimp, and I think this one would be perfect. Use your imagination otherwise, chicken, tofu, etc. However, if using this as a marinade, omit the flaxseed.

orangesesamechickensalad

Bloggy Events: I am submitting this recipe to Magazine Mondays hosted by Cream Puffs in Venice and Souper Sundays hosted by Kahakai Kitchen.

Slightly Spicy Pasta Puttanesque-a

Posted by on June 9, 2009 | 12 Comments

Faced with a full pantry and a bare-bones fridge, I had to do some quick thinking for our next meal that we were quickly growing hungry for. Most chefs would mock my version of puttanesca (hence my clever name, don’t you think?), but I still couldn’t think of a better label for this blend of flavors.

True, it lacks the salty anchovies (making it suitable for vegans / vegetarians), and I did allow some leeway on the olives you can use (pitted kalamata olives would be best, but when you only have cheap black ones on hand they will just have to do!), but this is still a nice, flavorful dish that can be dressed up or down, however you like.

Pasta Puttanesque-a

Slightly Spicy Pasta Puttanesque-a
This recipe is Dairy-Free, Nut-Free, Soy-Free, Sugar-Free, Low-Fat, optionally Gluten-Free / Wheat-Free, and optionally Vegan / Vegetarian

  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Crushed Garlic or 4 Garlic Cloves, minced
  • 1 28-ounce Can Diced Tomatoes (no salt added) or 2 lbs of Tomatoes, diced
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Crushed Red Pepper Flakes (more if you like)
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt, more or less to taste
  • Fresh Ground Black Pepper to taste (optional)
  • 1 Cup Olives, quartered (kalamata and/or green would be best, but my cheapo pantry version just used the black ones I had in the cupboard, and it was still tasty!)
  • 3 Tablespoons Capers, drained and rinsed
  • 1/4 Cup Dry White Wine (2-Buck Chuck will do)
  • 8 oz Pasta (I used whole wheat penne, but go gluten-free if needed)

Heat the oil in a medium-sized saucepan over medium-heat. Add the garlic, and saute for just a minute or two. Add the tomatoes, basil, oregano, crushed red pepper, onion powder, salt, and pepper (if using). Bring the sauce to a boil, promptly reduce the heat and allow it to simmer for 15 to 20 minutes. While that is simmering, you can prepare any other additions (see notes below).

Your sauce should have thickened a bit, so now you can add the olives, capers, and wine, and allow it to keep warm over low heat while you prepare the pasta according to the package directions. Once the pasta is ready, dish up!

Optional Additions:

Chicken: I thinly sliced (1/4-inch thick) 1 lb of boneless skinless chicken breasts. I sprinkled them with 1 tablespoon of cornstarch, 1/2 teaspoon of  salt, and 1/4 teaspoon of pepper (I skipped the black pepper in the sauce). I then drizzled a little bit of wine over the top and stirred to coat the chicken with the cornstarch mixture. From there, I heated about 1 tablespoon of oil in a non-stick skillet, and sauteed the chicken until it was cooked through (no pink!) but still tender. I added the chicken to my sauce just before serving.

Vegetarian-Style: In my opinion, this sauce is just begging for cauliflower. Cook 12 ounces of florets in the sauce, or lightly steam them, layer them atop your pasta, and pour the sauce on.

Yields 4 very flavorful servings

Bloggy Events: I am submitting this post to Presto Pasta Nights! The upcoming event is being hosted by Thyme for Cooking. It is also being submitted to Thrifty Thursdays over at Amanda’s Cookin’.

The World’s Easiest Healthy Chicken Recipe

Posted by on June 4, 2009 | 17 Comments

Quite the claim, I know. And while it may or may not be true, this meal is unbelievably simple … and the recipe is a cinch to customize to your own tastes. My husband quite literally threw this dish together one night when we were starving and uninspired. It has since become one of our go-to meals on those hurried nights.

Please excuse the less than stellar photo. It was night (no light), but I still wanted to give you an idea of the end result …

salsachicken

Tony’s Two-Ingredient Salsa Chicken
This recipe is Low-Fat, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free

  • 1 lb Boneless Skinless Chicken Breasts
  • 1 Cup Salsa (your favorite will do, see below)
  • Chopped or Sliced Olives (optional)

Preheat your oven to 350ºF, and lightly grease a baking dish large enough to fit the chicken.

If your chicken breasts are particularly thick, you may want to butterfly them for a faster cooking time and to ensure that they evenly cook through. Lay the chicken breasts in a single later in the baking dish, douse with salsa, sprinkle with olives (if using), and put it in the oven, uncovered. Bake for about 30 minutes. The baking time will depend on the thickness of your chicken. You don’t want to cook it for too long, lest the meat become tough, but do make sure it is cooked through, with no pink left in the middle.

Choosing your salsa – One of the great things about this dish is that you can easily customize the flavor. Go mild (for timid taste buds) or extra-spicy (for fire lovers), use green salsa, a fresh homemade salsa, or stick with the cheapest all-natural salsa in a jar that you located on sale at your local grocer for $1.34 (that would be our pick!).

Make it a meal – I throw in some veggies to roast for an easy one dish meal. You can either add some extra salsa to flavor the veggies, or toss the veggies with just a wee bit of oil, some salt and pepper, and place them in the baking dish around the chicken just before you put it in the oven. I like cauliflower florets best, which seem to roast to perfection along with the chicken. 

To serve – We usually have a grain-free dinner, with just the chicken and a plate full of veggies, but this meal also goes well with rice.

Yields 2 to 3 servings

Taste & Create: Balsamic Chicken with Vegetables

Posted by on May 20, 2009 | 13 Comments

Last week our favorite “farmers” market (a grocery store, but focused on produce, bulk foods, fresh items, etc.) had boneless, skinless chicken breasts on for $1.67 per lb. Since we are using more lean protein, we stocked up. Okay, that is an understatement. We packed our tiny little freezer right to the ice maker!

So, when my Taste & Create partner was announced, I ♥ Food 4 Thought, I went straight to the categories on her site and selected chicken. One dish immediately caught my eye, the Balsamic Chicken and Mushrooms. Let me tell you, it is delcious! In fact, I have already made it a few times. The first time I followed the recipe exactly, and then I added in some of her suggestions and a few of my own tweeks.

Thank you Clara – this is a great light and easy dish! So light in fact, that you should be able to justify some dessert from her other blog, I ♥ Cuppycakes.

balsamic chicken

Balsamic Chicken with Vegetables
Recipe adapted from I ♥ Food 4 Thought
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free

This dish can be made on the fly, but it is best if you plan ahead, and let the chicken marinade for at least 4 to 24 hours.

  • 1 lb Chicken Breasts
  • 1/4 Cup Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1-1/2 Teaspoons Crushed Garlic or 4 Garlic Cloves, crushed
  • 1/2 Teaspoon Dried Thyme
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1 Teaspoon Olive Oil
  • 8 Ounces Mushrooms, halved or quartered (depending on size)
  • 1 Small Onion, cut into wedges
  • 2 Medium Zucchini, sliced

Spread the chicken out in a dish. Combine the vinegar, mustard, garlic, thyme, salt, and pepper in a small bowl. Pour 3 Tablespoons of this mixture over the chicken, flipping it to coat, and cover. Cover the leftover marinade. Place the chicken and leftover marinade in the fridge for at least 4 hours if you have the time.

When ready to cook, heat the teaspoon of oil in a large skillet over medium heat, moving it around to cover (can use cooking spray instead). Add the chicken along with all of its marinade (not the reserved marinade) and cook until it is cooked through (no pink left in the middle) – I cover it to retain moisture – flipping only once. Remove the chicken and divide it among your serving plates.

Add the onions to your skillet, and continue to cook for 2-3 minutes, or until they begin to soften. Add the zucchini and reserved marinade, and cook for 2 more minutes, followed by the mushrooms, cooking until all the vegetables reach your desired doneness. Serve the vegetables alongside the chicken. If desired, this dish goes nicely with a grain, such as brown rice or quinoa.

Want some Broccoli?: Instead of the zucchini use 6 to 8 ounces of broccoli florets. Add the florets after just one minute of cooking the onion, along with 1 tablespoon of broth, wine, or water. Cover, and allow the broccoli to cook for a few minutes, before removing the lid and adding the reserved marinade and mushrooms.  Proceed cooking until the vegetables are done to your liking. Since the mushrooms will release some additional liquid, you may want to sprinkle on a little flour to thicken the sauce.

Note: If there is any leftover sauce that looks a bit runny, I like to thicken it for a minute or two after I plate the vegetables, by sprinkling in just a little bit of flour (your choice) and whisking over the heat then drizzling it over the chicken and veggies.

Yields 2 to 4 servings (depending on your appetite, and if you serve it with a grain)

Balsamic Chicken

 

Get New Posts via Email

Enter your email address:


Grab A Button

Alisa Cooks


My Favorite Places for Deals




Other Hangouts





Featured Author
Featured Author
view my recipes
Featured Author





The Foodie Blog Roll