Pan Roasted Chicken & Vegetables

This dish is great because it's quick and allows for very minimal clean up and dishes.


You'll need:
4 boneless, skinless chicken breasts
1 pound of potatoes, cut into chunks
1/2 pound baby carrots, cut into thirds
1 large onion, cut into wedges
2 (4 oz) cans sliced mushrooms, drained
1 (10 oz) bag fresh baby spinach (remove stems)
5 cloves garlic, sliced
2 tablespoons olive oil
1 tablespoon dried rosemary
2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
1 large roasting pan


Directions:

In large roasting pan, combine potatoes, carrots, onion, garlic, olive oil, salt, pepper, and rosemary. Toss to coat evenly in the oil. Roast veggies at 475 degrees for 25 minutes.

Gently stir veggies so they don't stick. Lightly salt and pepper chicken and add to roasting pan, along with mushrooms. Roast for 15-20 minutes, or until chicken is cooked through.

Once chicken is done, place spinach over the mixture and return to the oven for 5-6 more minutes, or until spinach wilts.


Remove from oven and place chicken in a frying pan on the stove for 5 minutes on each side, to achieve a crisp, golden brown exterior. Toss veggies, plate with chicken, and serve.














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Mediterranean Orzo Salad

Like all of my recipes, this one is very versatile - you can add more of any ingredient, leave things out, or even add additional items to it (like cherry tomatos, sun dried tomatoes, chickpeas, or artichoke hearts). It's really up to you. It's also quick and easy and goes great with almost any meal as a side dish. I normally make it with grilled chicken. It's light, but very filling and tastes even better the next day as leftovers.


You'll need: 
1 (1 lb) package orzo pasta
2 medium cloves garlic, chopped
3 cups pre-washed baby spinach
1/2 medium red onion, chopped
1 jar kalamata olives, pitted and sliced
4 oz feta cheese, crumbled
1 cup balsamic vinaigrette dressing
1-2 tablespoons oil
2 teaspoons pepper
salt to taste*


Directions:
Cook orzo as directed on package, drain.
Heat oil in saucepan or skillet on medium and add onion and garlic, stirring occasionally so it doesn't burn. Once the onion is cooked (translucent in color), stir in orzo, kalamata olives, and balsamic dressing until entire mixture is hot. Add spinach - it's important to put the spinach in last since it doesn't take very long to cook and you don't want it to get too soggy. Add feta and pepper, stir and serve.

* Keep in mind kalamata olives are salty, so taste before adding additional salt to salad.

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