I write you, dear readers, from my post at the triage desk at the hospital as I am on call tonight. Since my diet here consists of mostly pizza that the attending so kindly orders for us and M&Ms that I sneak from the office, I usually end up making an HEB list around 2 AM of ingredients for healthier meals I am going to start making tomorrow. Always tomorrow. Right now I just need my carb and sugar load to carry me through the night.
This chicken is actually great because it requires no such stop at HEB when driving home post call; you probably have all these ingredients stuffed away inside your pantry and fridge already. If the sound of ease is not enticing enough, I can also boast that this packs more nutrients than...wait for it...pizza and M&Ms. Enjoy.
One Skillet Chicken
2 cups baby portabellas,
sliced
2 cups san marzano
tomatoes, whole
1 zucchini, shaved in
thick slices
1 whole head of garlic,
cloves peeled
Marinade: milk, a few
drops liquid smoke, 1 tablepsoon balsamic vinegar, 1 teaspoon Worcestershire
sauce, 2 teaspoons dried oregano, 1 tablespoon salt, 1 teaspoon brown mustard
seeds
3 tablespoons olive oil
4 boneless skinless
chicken breasts
Prep marinade by mixing milk (enough to cover chicken) with remaining ingredients, then submerge chicken and refrigerate for 1 hour. Heat oven to 375. Heat up a skillet with olive oil to high heat, then sauté
garlic for 30 seconds. Remove garlic and sear each chicken breast on both sides in hot oil.
Remove chicken and add vegetables, salt and pepper. Sauté briefly, just to
evenly coat vegetables in olive oil. Add chicken back to skillet (nestle it
down in between all the veggies) and put whole skillet in oven for 20ish
minutes (it is done when it registers 165 degrees on a meat thermometer). Season to taste with salt and freshly cracked pepper.
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