There’s a zillion ways to make chicken and most of us ends up cooking it the same way. Well, it is time to break the repetition and create new flavors. Consequently, reason why you are enjoying this recipe today, smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $17.54 or $8.77 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 large chicken breasts, clean of all fat, pat dry and seasoned ($5.99)
1 tbsp. Angie’s dry seasoning (.20)
2 tbsp. Angie’s basting olive oil (.30)
1 small chopped onion and 1 rib celery (.25)
3 garlic cloves lightly chopped (.15)
2 small bunches of broccoli flowers separated (.50)
1 c. Spinach (.75)
½ of a small jar of sundried tomatoes (drained, but save the infused oil) ($5.00)
1 ½ c. chicken stock (.70)
1 bag of organic quinoa and brown rice ($2.45)
1 avocado ($1.25)
Clean the chicken of all fat, pat dry and season with 1 tbs. of basting oil and 2 tbsp. of my dry seasoning. Refrigerate.
Add 1 tbsp. of basting oil to a skillet and sauté the chopped celery, onion and garlic. When light golden, add the broccoli, then the spinach, drained sun dried tomatoes and ½ c. of chicken stock. Stir briefly until the spinach turns glossy but bright green. Add sun dried tomato oil if needed.
Remove the vegetables mix from the skillet, draining the oil well, then add 1 tbsp. of sun dried tomato olive oil and sear the chicken breasts until golden brown and thoroughly cooked.
Meanwhile, microwave the quinoa-brown rice back according to the bag directions and slice the avocado. Done, you are ready to plate, make sure everything is warm enough at that time.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.