Easy dinner!

Tags

Chicken, Olive oil, Quinoa, Spinach

This one is so easy. And so tasty. It makes for a yummy, nutritious weekday meal.

First, start some rice or quinoa on the stove. Whichever you like! Prepared however you like (or by following directions on the package).

Dice up a chicken breast, sprinkle with salt and pepper, and sautee it in some olive oil.

While that’s cooking, put 4 pieces of bacon in a skillet.

Once the chicken is cooked through, add spinach, and toss together until the spinach is wilted. Like so.

 

 

 

 

 

Put it all together! Fill bowls with rice/quinoa, and top with chicken, spinach, and diced bacon. Mix it up!

Dinner. In less than 30 minutes. And it contains bacon. Can’t ask for much more than that. See the full recipe at Iowa Girl Eats.

 

 

Dutch Oven Chicken

Tags

Chicken

As a wedding gift, we received a 6 quart dutch oven. Not to let that one sit too long idle, I knew a whole roasted chicken was in order. STAT. Now, roasting a whole chicken really isn’t scary. I promise. Even if you don’t have a dutch oven, here’s a recipe you can use.

If you DO have a dutch oven (or any pot with an oven safe lid), then get to work!

You’ll need:

• 1 whole chicken, giblets removed, rinsed and patted dry.
• 1 onion, diced
• 4 cloves garlic, coarsely chopped
• 1 Tbs olive oil
• salt and pepper to taste
• 10-12 red skin potatoes (or 3-4 regular or sweet potatoes), quartered

1. Preheat your oven to 275 degrees. Heat olive oil in dutch oven on the stove over medium high heat. Add onions, and cook until translucent (about 5 minutes).

2. Add garlic, cook for 30 seconds, stirring constantly. Don’t burn the garlic!

3. Add chicken, and cook for 4-5 minutes on each side.

4. Return chicken to breast side down, and add potatoes around it. Cover the pot with tin foil to help retain moisture, and then cover with the lid.

5. Roast at 275 degrees for 1.5 hours. If you want the skin to get a little crispy, take the lid off for the last 10 minutes, or so. Chicken is done when it reaches 180 degrees in the breast meat.

Prepare yourself for deliciously tender chicken! Happy cooking!

Chicken with Blueberry Sauce

Tags

Blueberry, Chicken, Marmalade, Mustard

 

It sounds strange. I can hear you now, “Blueberries on chicken? Heck no!” If you can get past how strange it sounds and actually try it, you will love it. I promise you.

Chicken with Blueberry Sauce

Based on Taste of Home, with thanks to Roxanne!

You’ll need:

• 4 chicken breasts
• 1 Tbs. olive oil
• 1/2 cup orange marmalade (or apricot preserves)
• 3 Tbs. Dijon mustard
• 1/3 cup vinegar (either cider or white)
• 1/2 cup blueberries (frozen would work great, as well!)

1. Heat olive oil in a large skillet. We used cast iron, and loved it! Add chicken breasts and cook 3-4 minutes on each side.

2. Mix marmalade and mustard in a separate bowl. Pour over chicken, reduce heat, cover, and simmer for 15 minutes.

3. Once chicken is cooked through, remove to a separate dish. Add vinegar, and stir for 3 or so minutes until a sauce-like consistency is formed. Add blueberries, and stir for another minute.

4. Pour sauce over chicken and serve over rice or quinoa.

Enjoy!