I am always on the look-out for weeknight dinner recipes that are quick and easy but also delicious enough to serve to company on the weekend if I wanted to. This one fits the bill. It’s also a one pan dinner which equals quick and easy clean-up as well.
This dish has great flavor. I love the combination of the artichoke and mushroom with the mustard vinaigrette. I hope you enjoy it, too!
4 organic chicken breasts (thighs/legs would do great, too)
1 can artichoke hearts, quartered
1 onion roughly chopped
1 pound mushrooms, sliced
2 tablespoons of brown mustard
2-3 cloves of garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/2 teaspoon of Trader Joe’s 21 Seasoning Salute (If you aren’t familiar with this, it’s basically just a fabulous blend of spices – I use it for practically everything.)
1/2 teaspoon dried thyme
Salt and pepper to taste
Pre-heat oven to 350.
Line a 13 x 9 baking dish with parchment paper. Arrange the artichokes on the bottom of the pan, place the onions next, then the mushrooms.
Lay the chicken on top of the veggies.
In a mixing bowl combine and mix the mustard, garlic, oil, vinegar, wine and spices. Pour this mixture over your chicken. I let mine marinate in this for about an hour before placing it in the oven, but you certainly can skip that step.
Cook for about 45 minutes. *If your chicken pieces are on the thinner side, check your chicken for doneness around the 30 minute point, you definitely don’t want to overcook it. However, the thicker pieces may need to cook for as long as an hour.
Serve hot and pile all the veggie goodness on top of your chicken. Hope you like it!
So. Husband and I are two weeks into our nutrition challenge and still going strong… what we are eating is very limited for this time, so I get to try to come up with new and exciting ways to mix up our food. Some of my most creative, and most delicious cooking has happened in the last couple of weeks. Been researching tons, exploring tons of blogs and cookbooks, talking to friends who don’t eat grains, and just trying new things in the kitchen. Yesterday was no exception. I read and re-read 3 different curry recipes, then put the cookbooks away (well, shut the computer off), and went to work on our chicken curry lunch without looking at any recipe. Holy crap. The result was one of the best things that has come out of my kitchen. I tasted a lot as I went, added more of this and more of that, and waited til it was just right. Then, we feasted. Before my mess was cleaned up, I pretty much immediately re-made it to bring to a friend who needed a hug and a home cooked meal, and that’s when I wrote it all down and refined the recipe. Friends, go make this. Seriously. And don’t worry if you don’t have every exact ingredient. Trust your gut and taste as you go. You really can’t go wrong. Oh, and if you must, serve over rice…. but I highly recommend the cauliflower version. You won’t be able to tell a difference. I promise.
1. Melt 1 tablespoon of coconut oil in a large fry pan over medium-high heat. Add cubed chicken, and cook until outside is browned and there is no pink on the inside. Drain off any liquid in the pan.
2. While chicken is cooking, combine ingredients for the spice blend, stir, and set aside.
3. In your food processor, add garlic, onion, and ginger and pulse until a chunky paste is formed. About 10 pulses.
4. Scrape paste from food processor on to chicken, and add peppers, zucchini, and cabbage.
5. Drop in the other tablespoon of coconut oil, and turn heat onto medium.
6. Add spice blend, and stir to coat chicken and veggies.
7. Open both cans of coconut milk, and scoop off the coconut cream which will be at the top of the can, and add to mixture. It will be solid until heated, at which point it will liquify. Between both cans, you should have 1-1 1/2 cups of cream. Discard the water left in the cans, or save for later use.
8. Simmer for 20 or so minutes, or until veggies are cooked to your liking.
9. While curry is simmering, take raw cauliflower florets and run through food processor with the grate attachment in place. You can also throw the florets into the processor and pulse with the blade, but you will get smaller “rice” pieces this way. Either way is fine. If you don’t have food processor, you can grate by hand on a cheese grater. I’ve done it this way in the past. Doable, but tedious.
10. Melt butter in another fry pan, over medium heat. Dump grated cauliflower into pan with butter, add salt and pepper, and fry until tender. Takes about 5-7 minutes. Do not over cook.
11. Serve up a heaping spoonful of “rice”, topped with chicken and veggies, and make sure to spoon some of the sauce on top. Grain-free, dairy-free, and full of great vegetables and protein! Come on! Give it a try! It is super easy, and you won’t be disappointed.
PS. I made a vegan version of this for my friend simply by omitting chicken, and cooking “rice” in coconut oil instead of butter. So there’s that too.
*Use organic ingredients whenever possible.
Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!