I thought I might like March this year, but so far I am still unimpressed. In fact, instead of prepping for spring, I am finding myself yearning for deep winter comfort foods. Enter my latest creation. It's warm, cheesey, healthy, and full of tender chicken protein. Not only that, but this was a pretty painless meal to prep for, with minimal clean up (another big plus in my book).
Well, since it's March I don't have much else to say, but I don't mind sharing... so here it is!
- 2 lbs chicken breast or thigh
- 1 head broccoli, cut into small chunks
- 1/2 onion, diced
- 1 pepper, diced
- 2 tbsp olive oil
- 16 oz can of diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup shredded mozzerella
- 1/4 cup grated parmesan
- 1 tbsp butter (if adding pasta or rice)
- 1/2 tsp garlic powder
- 1/2 tbsp Italian seasoning
- salt and pepper to taste
Season chicken breast with garlic powder, Italian seasoning, salt and pepper to taste, and drizzle with olive oil. Broil on high for about 5 minutes each side, until pink is not clearly visible on surface. Remove from heat and let cool as you prepare the rest of the items.
Add veggies to greased casserole dish with the garlic powder, Italian seasoning, salt aand pepper, and olive oil. Toss a few times. You can saute the veggies a bit to soften and add flavor, but if you are super lazy and want the meal easier then don't.
Dice the broiled chicken and add it along with the juices to the casserole dish. Don't panic, there should be a hint of pink still. Again, if you would rather pan fry this instead you can, just adds to the level of effort. Next mix the diced chicken, tomatoes, tomato paste, and cheeses into the dish with the veggies. Dot with the butter on top and sprinkle more cheese as you see fit.
Bake at 375 for 25 - 35 minutes. Serve over rice, add garlic, more cheese, more sauce, more veggies, more meat, or even PASTA... the possibilities are endless.
And of course, enjoy!
*this has been an R&E original
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