What’s on the Menu – Cooking in batches is good for your health

Shannon and I really try our best to make one wholesome “Big Batch” dish every week. Having one dish that is ready to go whenever we get home from work prevents us from ordering out or picking up dinner. We’ve found that the less takeout and delivery we get, the better we feel. It’s also much easier on our finances.

One such big batch we make frequently is a Tuscan Chicken Skillet. I’ve shared the recipe with several of my clients and they all love it. It’s not exactly a quick meal, but it’s definitely worth the time. It’s also one of those dishes that I believe taste better the next day.

Below is the recipe and a few pics. If you end making it please send us and email (elementaltampa@gmail.com) or share a pic of it on our social channels (FacebookInstagram or Twitter).

Tuscan Chicken Skillet

  • Cook 1-1.5 lbs of chicken tenderloins in olive oil for 4-5 mins on each side, or until cooked thru⠀
  • Remove chicken from skillet, add more olive oil & 8 oz of chopped mushrooms, cook till soft⠀
  • Remove mushrooms and add an entire onion, sliced & cook till soft⠀
  • Add a can of diced tomatoes, sun-dried tomatoes, artichokes, garlic, spices (salt, pepper, oregano & thyme) and 1/4-1/2 cup of chicken stock⠀
  • Simmer till liquid reduces slightly then add chicken and mushrooms back in⠀
  • Remove from heat and add several handfuls of greens and season to taste⠀

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s