I just returned from nine glorious days on the west coast. Five days in San Francisco and four days in Los Angeles. I ate
In order to get back on track, I just spent several hours in the kitchen prepping food for the week. I always forget how exhausting that is, but then I remember how much time it saves me on weeknights.
This weeks recipe is one that I've actually made once before. I really loved it the first time around and since I was familiar with it, I decided to make it easy on myself. Not that it's difficult at all.
I love olives. Like, really love olives.
I love mushrooms. Like, really love mushrooms.
When I saw this Clean Eating Sundried Tomato & Olive Chicken posted by The Gracious Pantry, I knew I'd love it. The best thing about these recipes is that there are very few ingredients. Seriously, there are only six ingredients in this one. It doesn't get much easier than that. So, here's what you need!
- 5 raw, boneless, skinless chicken breasts (about 7 ounces each)
- 1 tablespoon olive oil
- 3/4 pound crimini mushrooms, sliced
- 5 cloves garlic, chopped fine
- 6 ounces black olives, sliced or chopped
- 1/2 cup sun dried tomatoes,
- Saute’ the mushrooms and garlic in the olive oil over low to medium-low heat.
- When the mushrooms just begin to wilt, add the chicken and sun dried tomatoes.
- Cook until the chicken is completely cooked through.
- Stir in the olives and remove pan from heat.
- Allow to cool slightly and serve.
It's that easy. The chicken breasts I used this time were a little bigger than what it calls for so I ended up with nine, 1-cup servings. When eating this for lunch, I usually just eat the 1-cup serving with maybe a side of fruit. But with dinner, it would be good with a side of quinoa, green veggies, or a salad. Or just eat it by itself and save room for dessert. I support that 100%.