Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olive & Orzo

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olive & Orzo

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olives & Orzo

Servings

4

Ready In:

30 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This dinner is simply delicious! The flavors are smooth, yummy, and fresh.

It takes less than 30 minutes to put together and there won’t be leftovers for lunch! Sorry.

Ingredients

  • 1  lb boneless skinless chicken thighs, cut into strips

  • 5 – 6 slices prosciutto, cut into thin slices

  • 1 onion, cubed

  • Large drizzle of olive oil

  • 1 c Orzo, cooked to 1 minute off al dente

  • 1 tsp garlic granules

  • ½ tsp oregano

  • 1 tsp marjoram

  • ½ tsp salt

  • 10 cracks pepper

  • 6 slices sundried tomatoes (packed in oil are nicest) thinly sliced

  • 1/3 cup green Greek olives, halved

  • 6 artichoke hearts, halved

  • 10 fresh basil leaves, chiffonade

Chicken, Olives, Prosciutto. Mmmm!

A beautiful combination of ingredients and flavors. Subtle, delicious, and quick and easy to prepare.

Nothing you can’t love about this.

 

Step by Step Instructions

Step 1

Put a medium sized pot of salted water on to boil for the orzo.

Add a generous drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until translucent, then add the chicken, sauté 2 minutes, then add the prosciutto, salt, pepper, garlic, marjoram, and oregano and sauté until the chicken is cooked through – about 10 minutes.

Step 2

When the orzo is done drain it well and add it to the pan with the chicken along with the arichokes, sundried tomatoes, and olives and sauté 2 minutes more and mix well, then turn off the heat and stir in the fresh basil.

Step 3

Serve to shallow bowls, sprinkle with a little fresh cracked pepper, then sit down and enjoy the amazing flavors that you have created for tonight’s dinner! It’s very delicious and Thalia Jane (who loved it and gobbled down seconds) tells me it slaps… (Hope it doesn’t slap too hard… Am I getting old???)

Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan Roasted Potatoes

Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan Roasted Potatoes

Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan
Roasted Potatoes

Servings

4

Ready In:

about 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Lots of fresh, uncomplicated flavor going on in this dish finished with a spark of balsamic syrup.

It’s savory, colorful, and delicious!

Ingredients

  • 4 boneless, skinless, chicken breasts

  • Drizzle of olive oil

  • Generous sprinkle of salt, pepper, and garlic granules

  • Butter to sear the chicken

    Bruschetta

  • 1 c cherry tomatoes, each one cut into 6ths

  • ½ small red onion, finely chopped

  • 2 cloves garlic, minced 

  • 10 leaves fresh basil, chiffonade

  • ½ tsp salt

  • Pinch of oregano 

  • Pinch of marjoram

  • Drizzle of olive oil

Balsamic Reduction

  • ½ c balsamic
  • 1 tbsp natural sugar
    Potatoes
  • 4 potatoes, cubed (about 1/2 “ cubes)
  • Drizzle of olive oil
  • 1 tsp salt
  • 10 cracks pepper
  • ½ tsp garlic granules
  • ¼ c fresh grated parmesan cheese

     

    Garnish

  • 1/4 c shaved parmesan cheese

A Visual Feast, and then…

This dish is a visual feast, and not only is it beautiful – you get to eat it too!

Wonderful fresh and savory flavors and a delightful mix of textures bring it all together.

Step by Step Instructions

Step 1

Place the cubed potatoes into a large bowl with a drizzle of olive oil, salt, pepper, garlic granules, and parmesan cheese. Toss until evenly coated then transfer the potatoes to the baking sheet in a single layer and pop them into the oven for 40 – 45 minutes, until tender and golden brown.

Place the chicken breasts into the bowl you used for the potatoes with a drizzle of olive oil. Season generously with salt, pepper, and garlic granules, toss until evenly coated and set aside.

Place all the bruschetta ingredients into a bowl, mix well to combine and set aside.

Step 2

When there is about 20 minutes left on the potatoes start the chicken. Melt 1 tbsp of butter in a heavy skillet over medium high heat. Add the chicken breasts when the pan is good and hot and sear to golden on one side, then lower the heat to medium, turn the chicken and cook through on the other side until and internal temperature of 165° is achieved (15 – 20 minutes, depending on the thickness of the chicken). If the breasts are especially large, it’s a good idea to cover the pan once the chicken has been turned so they don’t dry out.

Step 3

Once the chicken has been turned get the balsamic reduction on the go. Place the balsamic and sugar into a small heavy bottom pot over medium high heat and bring to a hard boil. Continue a hard boil, stirring frequently, until the balsamic begins to reduce, then lower the heat to medium and maintain a good boil until the mixture is syrupy, then turn off the heat. Keep a close eye on the reduction once it begins to thicken as this is just a small amount and it will thicken quickly once it gets going. Don’t let it get too thick as it will thicken as it cools.

Step 4

When the potatoes and chicken are done serve the chicken over 4 plates and serve the potatoes alongside. Top the chicken with bruschetta, a smattering of shaved parmesan, and a drizzle of balsamic syrup – the syrup is great on the potatoes too, so don’t stop at chicken! Now sit down and enjoy the wonderful fresh flavors of the amazing savory dinner that you have created!

Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes, and Buttered Vegetables

Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes, and Buttered Vegetables

Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes,
and Buttered Vegetables

Servings

4

Ready In:

45 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

The holiday season looks so very different this year… I feel like I have spent more time in line at the post office than I have baking! 

I, like most families, won’t be cooking a 25 lb turkey this year. In fact, I am not cooking a turkey at all. I do love cooking all day for our family gatherings (last year we hosted 25 people for Christmas dinner!!) but it’s been a taxing year and like everyone else, I’m exhausted. This year I vote is to keep it simple! 

Ingredients

  • 4 boneless, skinless chicken breasts

  • 4 medium potatoes, peeled and cubed

  • 4 carrots, chopped

  • ¾ lb fresh green beans, whole

  • Drizzle of olive oil

  • ¾ tsp salt

  • 10 cracks black pepper

  • Generous sprinkle of garlic granules

  • Butter for veggies

  • Butter, cream, salt & pepper for whipped potatoes

  • Butter to sear the chicken

    Orange Brandy Cranberry Sauce

  • 2 c fresh cranberries

  • ¾ c natural sugar

  • 1 ½ oz brandy

  • 1 ½ tsp orange extract

  • Pinch of salt

Keeping it Simple

In a year such as this, it feels good to let go of a few things and opt for ease and simplicity. This dinner looks beautiful and features many traditional flavors of the holiday season. 

This year I am preparing a festive chicken dinner. It’s ready in less than an hour and has most of the charm of a traditional turkey dinner (without the Brussel sprouts!!!).

Step by Step Instructions

Step 1

Place the cranberries into a medium sized heavy pot, cover with water and bring to a boil. The cranberries will bubble and pop as they break down. Once they start popping lower the heat a bit and add half the sugar, the brandy, the orange extract, and a pinch of salt. Maintain a gentle boil until the sauce begins to thicken.

Step 2

Once the sauce is on the go set the oven to 350° and line a baking sheet with parchment. Place the chicken into a large bowl, drizzle with olive oil, add the garlic granules and salt and pepper, then use your hands to massage the olive oil and seasoning into the chicken. Melt a tbsp of butter in a cast iron pan over medium high heat and sear the chicken on both sides, then transfer the chicken to the baking sheet and pop it into the oven for 20 – 30 minutes, until golden brown, with an internal temperature of 165°.

Step 3

Once the chicken is in the oven, put the potatoes on to boil until they fall apart when poked with a fork.

Keep an eye on the cranberry sauce as it thickens quickly. Turn the heat to low and if it becomes too thick, add a splash of water and give it a stir. Taste the sauce and add more sugar if needed. There is no definite amount of sugar as it will vary depending on how tart the berries are and what sweet/tart balance appeals to you, so sweeten the sauce to your preference.

Step 4

Put a steamer pot on for the carrots and start steaming the carrots when the chicken has 10 minutes left in the oven.

When the potatoes are done drain them well. Add a generous amount of butter along with salt, pepper, and cream to the potatoes then use an electric mixer to whip them to a smooth and creamy consistency. Cover and keep warm until the chicken is done.

Step 5

When the carrots are almost done, add the green beans to the steamer pot and steam them for about 5 minutes, until tender crisp. When the veggies are done, drain the steamer pot and keep the veggies warm until the chicken is done.

When everything is done, share the chicken breasts over 4 plates, serve the potatoes and veggies along side. Add a curl of butter to the carrots and beans and top the chicken with cranberry sauce, then sit down and enjoy the festive flavors of this simple spin on tradition. 

Chicken Stifado

Chicken Stifado

Chicken Stifado

Servings

4

Ready In:

1 hr +

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This delightful, rich, savory dish is modified from a traditional Greek Stifado, which is usually made with rabbit. However, rabbit isn’t quite as popular here in North America (and certainly isn’t a hit with me…), so I have made it with chicken – and it’s divine. The flavors are rich and smooth and will please every palate.

Ingredients

  • 4 bone in, skin on chicken thighs with leg attached (or 8 thighs)

  • 2 tbsp butter

  • 20 baby onions, peeled and left whole (see warning!) or 2 medium onions, chopped into large cubes

  • 6 cloves garlic, minced

  • 1 bottle (330ml) cherry tomato sauce (or 1 1/3 c plain tomato sauce)

  • 1 oz dry vermouth (or 1 c dry red or white wine)

  • 1 bay leaf

  • 1 cinnamon stick

  • ½ tsp oregano

  • 5 sprigs fresh Rosemary, leaves pulled from 1, the rest whole

  • 10 cracks black pepper

  • ½ tsp salt

  • 20 baby potatoes

  • 2 tbsp olive oil

  • 1/8 c fresh grated Parmesan cheese

  • 2 c baby spinach

Warning…

Ok, so – the baby onions… Sure, they are tender and burst with flavor, but they are truly the devil’s nanny to work with. Peeling them is a lesson in complete frustration which may cause you to chuck them into the pan with the skin on. I spent more than 15 minutes peeling the little buggers – so, if you are pressed for time, opt for 2 medium onions chopped into large cubes. At the end of the day, your sanity will be intact and the dish will be just as wonderful.

Bring on the Cinnamon!

This is such a luscious dish. The flavors meld together seamlessly with a hint of cinnamon on the finish and the aroma as it’s roasting will have you drooling in anticipation. 

It’s a definite crowd pleaser and perfect for chilly winter nights.

Step by Step Instructions

Step 1

Set the oven to 350°.

Melt the butter in a large cast iron pan (it will need a lid when it goes into the oven – or you can use a Dutch oven) over high heat and brown the chicken on both sides. Remove the chicken from the pan and set aside.

Step 2

Add the onions and garlic to the pan and sauté until the onions begin to brown then add the vermouth (or wine) and deglaze the pan (let the vermouth/wine boil and scrape the crispified bits from the bottom and side of the pan). Next add the tomato sauce, bay leaf, cinnamon stick, oregano, Rosemary, salt, and pepper, maintain a hard boil, stir to combine, and let the sauce reduce a little, then add the chicken back to the pan along with 3 Rosemary sprigs, cover and pop the pan into the oven for 45 minutes to 1 hour, until the chicken is cooked through and ready to fall off the bone and an internal temperature of 165° or more.

Step 3

Once the chicken is in the oven boil the baby potatoes in salted water along with the last sprig of rosemary, for about 10 minutes, until about ½ cooked through then drain well, return them to the pot with 2 tbsp olive oil and a generous sprinkle of salt and pepper, and a sprinkle of fresh grated Parmesan cheese. Gently toss the potatoes (you don’t want the skins to break) until evenly coated, then transfer them to a parchment lined baking sheet and pop them into the oven along with the chicken.

Step 4

When the chicken is cooked through remove it from the oven. Crank the temperature up to 395° and let the skins on the potatoes crisp up while you plate everything else. If the stew sauce is very soupy (which it may be if you used wine in the sauce) remove the chicken to a plate and place it on a warm spot on the stove. Place the skillet with the sauce over high heat and bring to a hard boil, stirring frequently, until the sauce reduces to a thicker consistency, then turn off the heat and return the chicken to the pan.

Step 5

Share the baby spinach to one side of 4 plates. Serve the chicken alongside, ladle a generous scoop of sauce over the chicken, and share the potatoes over the spinach. All that’s left to do is sit down and enjoy the warm and welcoming flavors of the classic Greek dish that you have prepared for dinner! (Who knew you were such a culinary genius!)

Coconut Curried Rice & Chicken Stew

Coconut Curried Rice & Chicken Stew

Coconut Curried Rice & Chicken Stew

Servings

4

Ready In:

about 45 min

Good For:

dinner

 

About this Recipe

By: Morgana Jane

It took me two days to make this stew… Not because it actually takes that long to make, but because just as I started the rice and was about to pop the yams into the oven on Sunday night, The Flight of the Ducks began.

The flight of the ducks occurs every evening just as the moon is about to pop up – all the ducks in the park across the street take flight en mass, and go somewhere else for the evening. About 3 times a year one of those ducks flies into a transformer on the hydro poll outside of our house – and BAM! It’s lights out for the duck, and at our house!

Fortunately, this time, the duck lived! He was wandering around, stunned, in the driveway and a few minutes later flew off to join the gang (where ever it is that they go!). Unfortunately, the power was out for a few hours and we had to order in…

So I wrapped up all my par-cooked ingredients by candle light and picked up where I left off on Monday. The results were delicious!

Ingredients

  • 1 lb boneless, skinless chicken breast

  • 6 c chicken stock (I used 3 bouillon cubes + water)

  • 1 tsp salt

  • 1 c jasmine rice

  • ¼ c red curry paste

  • 1 tin (398ml) coconut cream

  • 1 small Napa cabbage, shredded

  • ½ c cilantro, roughly chopped

  • Drizzle of olive oil

  • 1 yam, cut into 1/4 “ rounds

  • Sprinkle of salt & pepper

  • ½ c raw cashews

Coconut Curry Heaven!

I just love this stewy dish. The sauce is rich and velvety, and the flavors are mild and seductive. And though it has few ingredients, it satisfies completely.

It’s robust and filling and just the sort of comforting dinner we need here on a Wet Coast chilly night.

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Set the oven to 375° and line a baking sheet with parchment.

Place the chicken stock into a large pot along with the salt and bring to a boil. Add the chicken breasts and maintain a soft boil until the chicken is cooked through (about 20 minutes).

Once the chicken is on the go place the yam rounds into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss until the yams are nicely coated then distribute the rounds over 2/3rds of the baking sheet and pop them into the oven for 10 minutes.

Step 2

Place the cashew into the same bowl that you used for the yams, drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss well. Set aside. When the yams have had 10 minutes in the oven take them out and add the cashews to the remaining 1/3rd of the pan then pop the pan back into the oven for 5 – 10 minutes, until the yams are golden and tender, and the cashews are nicely toasted.

Step 3

When the chicken breasts are cooked through remove them to a plate and use 2 forks to shred them. Add the shredded chicken back to the pot along with the coconut cream, cooked rice, and curry paste and keep the pot just under a boil for about 5 minutes, then stir in the cabbage, mix well, adjust seasoning if required, and turn off the heat.

Step 4

When the yams and cashews are done in the oven serve the stew into 4 shallow bowls, add a few slices of roasted yam and some cashews to the top, scatter each bowl with fresh cilantro, then sit down and enjoy the seductive, velvety flavors of the delicious and comforting dinner that you have created!

Crispy Baked Chicken with Spaghetti Aglio e Olio

Crispy Baked Chicken with Spaghetti Aglio e Olio

Crispy Baked Chicken with Spaghetti
Aglio e Olio

Servings

4

Ready In:

45 minutes

Good For:

dinner

Ingredients

  • 8 chicken thighs (bone in, skin on)

  • 2 tbsp butter

  • Salt and pepper to taste

  • 1 lb spaghetti

  • ¼ c olive oil

  • 6 cloves garlic, minced

  • 1/3 c Italian (flat leaf) parsley, roughly chopped

  • ½ tsp chili flakes (more if you like!)

  • Fresh grated Parmesan to finish

Aglio e Olio!

This crispy chicken is so delicious – but honestly, the star of this show is the Spaghetti Aglio e Olio!

It’s a garlicky, cheesy, classic that adds pure comfort to this simple but exquisite dinner!

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil and set the oven to 350°.

Melt butter in a heavy skillet over low heat and use a pastry brush to coat the chicken thighs with melted butter. Place the chicken into the pan and sprinkle with salt and pepper (and a little garlic powder if you like), bring the heat up to high and sear the chicken until golden brown for about 3 minutes on each side.

Remove chicken to a parchment lined baking sheet and finish cooking in the oven for about 20 minutes until cooked through.

Step 2

While chicken is cooking, add pasta to boiling water and cook as per package instructions until almost al dente (about a minute off).

Add the olive oil to a heavy skillet over medium low heat. Add garlic and chili flakes to the pan and sauté gently over medium low heat for about 5 minutes.

Step 3

When pasta is almost al dente scoop about a cup of the pasta water into a heat resistant cup, set aside the pasta water and drain the pasta. Add the pasta to the skillet with the garlic and olive oil along with a splash of the reserved pasta water and bring the heat up to medium high. Toss the pasta until well coated for two or three minutes (add a splash more pasta water if the pasta seems dry).

Step 4

Remove the skillet from the heat, add chopped parsley, and toss until evenly distributed. Plate the pasta, sprinkle generously with parmesan and a little salt and pepper. Remove chicken from oven, nestle a couple of thighs alongside the pasta, then sit down and enjoy the fabulous classic masterpiece that you created for dinner!

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with Salted Maple Pecans

Sage Roasted Chicken with Apples, Cabbage, and Golden Beets, topped with
Salted Maple Pecans

Servings

four

Ready In:

less than 1 hr

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This simple and delicious one-pan-wonder offers wonderful savory flavors with a hint of sweet crunch here and there. It’s a favorite in this house and perfect for a busy week night dinner!

Ingredients

  • ½ large Cabbage, shredded

  • 1 large Golden Beet, cut into thin wedges

  • 1 medium Red Onion, cut into thin wedges

  • 1 Apple, cut into thin wedges

  • 1 tsp Salt

  • Pepper to taste

  • 2 cloves Garlic, minced

  • Long drizzle of Olive Oil

  • ¼ cup Balsamic Vinegar

  • 8 boneless, skinless Chicken Thighs

  • 2 tbsp fresh Thyme

  • ½ cup Pecans (or walnuts), coarsely chopped

  • 2 tbsp Maple Syrup

  • ¼ tsp salt

Step by Step Instructions

Step 1 

Set oven to 350°. Place pecans in a small dish.

Add maple syrup and ¼ tsp salt. Mix well and set aside.

Step 2

Place all other ingredients into a large bowl and mix well until everything is evenly coated with seasoning and olive oil. Transfer to a parchment lined baking sheet and distribute evenly, keeping chicken thighs on top.

Give the pecans a stir then sprinkle them over the pan (drizzle any salted maple syrup that has collected in the dish over the pan as well).

Step 3

Pop the pan in the oven for 35 – 40 minutes, until the chicken is cooked through, then turn the heat up to 400° for 5 minutes.

Step 4

When the chicken is cooked through remove the pan from the oven and share everything over 4 plates, then sit down and enjoy the delightful savory flavors of the simple one-pan-wonder that you have created for dinner! (Clean-up is going to be so easy!)

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Nutmeg Roasted Yams & Garlic Chicken with Kale, Pear, & Mango Salad

Servings

four

Ready In:

about 45 min

Good For:

dinner

 

About this Recipe

By: Morgana Jane

This is such a delicious recipe – an hearty salad that’s sweet and savory with a mixture of texture:  crisp, crunchy, tender, and chewy.

We have made dozens of variations of this meal – here’s one of our family faves!

Ingredients

  • Butter for sauté

  • Salt & pepper

  • ½ tsp garlic granules

  • 2 yams, cubed

  • Drizzle of olive oil

  • Salt & pepper

  • ½ tsp nutmeg

Salad

  • 10 large flat leaf kale leaves, chopped
  • ½ onion, sliced very thin
  • 1 pear, cored and chopped
  • ½ c pecans (or walnuts), roughly chopped
  • 6 slices dried mango, cut into thin strips (use sissors to cut the mango!)
  • Drizzle of olive oil
  • Splash of berry or apple cider vinegar

Step by Step Instructions

Step 1

Set the oven to 375° and line a baking sheet with parchment. Place the cubed yams into a bowl, drizzle with olive oil, and sprinkle with salt, pepper, and nutmeg. Toss until the yams are evenly coated then turn the yams onto the baking sheet in a single layer and pop them into the oven for 30 – 35 minutes until they are tender and golden brown.

Step 2

Place the kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. Add the pears, mango, pecans, onions, and vinegar (and another drizzle of olive oil if the salad seems a bit dry) and toss to coat everything evenly – set aside until the yams and chicken are done.

Step 3

Place a bit of butter into a large heavy skillet over medium high heat and add the strips of chicken. Add the garlic granules along with salt and pepper to taste and sauté until the chicken is cooked through and crispy on the edges. When the chicken is cooked through turn the heat to low to keep warm until you are ready to serve.

Step 4

When the yams and chicken are done add them to the kale salad and toss well. Share the salad over 4 shallow bowls, then sit down and enjoy the warm, savory flavors of the hearty and delicious salad that you created for dinner!

Hunter Chicken with Buttered Spaghetti

Hunter Chicken with Buttered Spaghetti

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Hunter Chicken with Buttered Spaghetti

Ingredients
  • 8 bone in, skin on chicken thighs
  • Drizzle of olive oil
  • Sprinkle of salt and pepper
  • 1 tbsp butter
  • 2 small carrots, thinly sliced
  • 1 medium onion, cubed
  • 2 sticks celery, thinly sliced
  • Handful of cherry tomatoes
  • 1 tin (796 ml)  diced tomatoes and the juice they are packed in
  • 1 tsp salt, divided
  • Pepper to taste
  • 2 tsp garlic granules
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp chili flakes (optional)
  • 1 lb spaghetti
  • Butter, salt, & pepper for pasta
  • Fresh grated Parmesan cheese to garnish

     

Step by Step Instructions

Step 1

Heat oven to 350° and put a large pot of salted water on to boil for the pasta.

Toss chicken in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Melt 1 tbsp of butter in a large cast iron pan over medium high heat. Brown chicken until crispy on both sides then remove to a plate.

Step 2

Add a little more butter if needed to the pan and sauté onions until they begin to turn translucent. Add ½ tsp salt, carrots and celery to the pan and sauté until they begin to soften, and onions are beginning to brown – remove from the pan and set aside.

Step 3

Add the diced tomatoes (along with the juice). Add the rest of the salt and pepper along with the rest of the seasoning. Bring to a hard boil until the sauce thickens a bit (5-7 minutes) then remove from heat. Add onions, carrots, and celery to the sauce and mix well, then nest chicken thighs into the sauce, scatter cherry tomatoes on top and pop the pan in the oven, uncovered, for 40 min.

Step 4

While the chicken is in the oven, prepare the pasta to al dente. Time the pasta to be done when the chicken will be done. When the pasta is al dente drain well, then return to the pot and toss in butter, salt and pepper, and cover to keep warm until the chicken is done in the oven.

Step 5

When chicken is done, share it over 4 plates. Give the sauce a good stir and top chicken with sauce.  Serve the buttered spaghetti beside the chicken. There will be plenty of sauce left to top the pasta if you like (we do!!). Sprinkle each plate with a generous helping of fresh grated Parmesan cheese then sit down and enjoy the beautiful savory flavors of the amazing dinner that you just made!

Quick & Easy Chili Lime Chicken with Broccoli & Rice

Quick & Easy Chili Lime Chicken with Broccoli & Rice

Servings

Four

Ready In:

35 minutes

Good For:

Dinner

Easy Chili Lime Chicken, Broccoli & Rice

Ingredients
  • 1 c jasmine rice

  • 2 large boneless, skinless chicken breasts, cubed

  • 1 onion, chopped

  • 1 crown broccoli, cut into small florets

  • Soy sauce to taste

  • 1 tsp garlic granules

  • 10 cracks black pepper

  • 3 tbsp butter, divided

  • 1 lime, juiced

  • ½ – 1 tsp chili flakes

Step by Step Instructions

Step 1

Cook the rice as per package instructions.

Step 2

Melt a tbsp of butter in a large, heavy skillet over medium heat. Add the onion and sauté  until translucent, then add the chicken, pepper, chili flakes, and garlic granules and sauté until the chicken is almost cooked through. Remove from the heat until the rice is done.

Step 3

When the rice is done return the skillet to medium heat and add the rice to the skillet along with the broccoli, remaining butter, lime juice, and soy sauce (to taste). Mix well and sauté gently until the broccoli is bright green and tender crisp, then serve into shallow bowls, sit down and enjoy the simple and delicious dinner that you just whipped up!

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