Here are two simple and tasty chicken dishes I made over the weekend. Since they were pretty easy, I didn’t really want to give either of them a WHOLE post but they were both definitely worth sharing (and making!)
Chicken And Zucchini
First, is just a light and simple dish I threw together on Friday night after getting home from CrossFit. A pleasant and sunny zucchini and chicken saute. My boyfriend loved it, and says that sometimes, the best food, is really simple. I have to agree, as it let’s the light flavors compliment each other. All I did was throw some duck fat in a pan with some largely chopped zucchini cubes and a little garlic. I Seasoned with salt, pepper, and oregano, and let it go for a minute or two. They where large chunks, so I wanted them to cook a little before throwing the chicken in. Once they started to get shiny, but were not yet fully soft, I threw the chicken in. Lastly, I covered the pan, stirring occasionally, until everything was cooked through. It probably would make a good lunch too.
Pineapple Chicken Kabobs with Sweet potatoes
We had my friend over Saturday night, and invited him to eat dinner with us. He is enthusiastic about great food, but doesn’t really cook, and wants to eat healthier. We all went for a trip to Whole Foods, for ingredients, and I thought this was a nice time to show him that healthy food can taste good, and get the boys involved in the process! Yay kitchen helpers! Really though, It’s an easy dish, and I just appreciated having people help chop things for a change. I hope he took away some ideas and inspirations with his belly full of yummy food! originally I wanted to make it with salmon, but since they didn’t have salmon steaks and our friend wasn’t a huge fan of fish, we switched the plan to chicken.
The Kabobs are made up of pineapple chunks, chicken breast, whole garlic cloves, onion, and cherry sized tomatoes. The order wasn’t so important, though I tried to keep the chicken bookended by the pineapple. I lightly seasoned them with salt, pepper, and paprika, and baked them in a glass pan at 450 degrees, turning once, until the chicken was cooked through. This took about 20-30 minutes. The skewers were also greased with coconut oil, and I put small dabs of coconut oil at various points along the length of each skewer, mostly on the chicken parts.
For the sweet potatoes, I put some duck fat in a pan, and sautéed over medium heat with some onion, until the sweet potatoes were soft and starting to caramelized. They were seasoned during the cooking process with cinnamon, paprika, salt, cardamom, and ginger powder.
Dinner was a huge success, and our friend really enjoyed eating healthy, yummy, food.
Oh! Here is another bonus! We ALSO made roasted artichokes! Growing up, I used to always have them boiled, or steamed, and my friend mentioned in the store while we were shopping, that he’s only had them boiled. Since finding this method, it has been my favorite go-to method for cooking artichokes. it is so easy and flavorful! Here is the link, as I follow this recipe every time, and always get stellar results!