Monday night, I made what I’m calling “Rosemary Chicken with Vegetables” for dinner. It was a spontaneous recipe (or, in other words, I made it up as I went along).  It turned out rather tasty but I didn’t really measure anything so the recipe below is more of a guideline/approximation. I served these with whole wheat popovers on the side, but it would also be good over brown rice or whole wheat noodles.

We have been eating so many recipes that start with tomatoes that this was a nice change. TM loved it and liked that it was meaty, while also healthy. Using the baby bella mushrooms makes it feel even meatier, and I would have used more mushrooms, but all I had was a half package. Sorry I didn’t get a picture of this before we ate it.

 

Rosemary Chicken with Vegetables

3 boneless skinless chicken breasts

2 peppers (I used one orange and one purple. I got the purple on at a local farmers market)

I large zucchini

4 oz. fresh baby bella mushrooms (1/2 of the package that you get at the grocery store)

3 garlic cloves

1/2 of a large onion

2 tablespoons olive oil

1/2 teaspoon rosemary

1/2 teaspoon marjoram

1/2 teaspoon sage

 

  1. Chop all the vegetables into bite size pieces and cut the chicken breasts into about 6-8 smaller pieces. In a small bowl, coat the chicken pieces with 1 tablespoon olive oil, and the rosemary, sage and marjoram. Salt and pepper to taste.
  2. Heat 1 tablespoon of olive oil in over medium heat. Then add the vegetables and garlic, and sauté them until they soften. Remove the vegetables from the pan.
  3. Using the same pan, sauté the chicken breast pieces. Let them get golden brown on one side before turning them. Turn occasionally until all sides of the chicken are browned. Add 1/2 cup of water to the pan and allow the chicken to continue to cook. Using a wooden spoon, loosen the drippings from the bottom of the pan to add a bit of flavor to the water. (You could also substitute chicken broth for the water, I just didn’t have any on hand.)
  4. Once the chicken is cooked (about 5-8 minutes), then add back in the vegetables and let cook a little longer, just to reheat the vegetables.