Hi. I'm Becky, and I love to eat. 

Clean & Creamy Mediterranean Chicken

Clean & Creamy Mediterranean Chicken

After a full month of vacation, and some freedom from a perfectly balanced diet, it's time to meal prep again. Single pot dinners make meal prep very easy. This is a recipe for a creamy and tangy clean chicken dish, packed with fresh and sun dried tomatoes, herbs and lemon. The combo of balsamic vinegar and the fresh lemon make for a really tangy sauce, with big burst of flavor from the sun dried tomatoes. The sun dried tomatoes are the star of this simple dish, infusing the coconut milk sauce and providing a rich finish to each bite. Make this one pot dish on the stove, or if you're in a time crunch, toss all of the ingredients into your crockpot, and come home to a finished dinner. 

Clean & Creamy Mediterranean Chicken

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  • 3 tbsp vegetable oil 
  • 2 white onions, coarsely chopped
  • 4 cups fresh tomatoes, quartered
  • 1 head of garlic (5-6 cloves), smashed
  • 4 chicken breasts
  • 2 cups sun dried tomatoes (dehydrated, not packed in oil)
  • 1/4 cup balsamic vinegar
  • 1 tsp dried basil
  • 1/8 tsp nutmeg 
  • 1 small lemon, squeezed juice and 2 stripes of rind
  • 1/2 cup Italian parsley, coarsely chopped
  • 1 403 ML can light coconut milk
  • pinch of salt

In a large deep sided pan, bring vegetable oil to temperature over medium heat. Add in chopped onion and smashed garlic cloves and saute for about 8 minutes, until slightly transparent and browning. Add in rough cut tomatoes, spices and balsamic vinegar. Cover and let cook down for about another 45 minutes. Add in lemon rind and squeezed lemons, chicken breasts and sun dried tomatoes. Cover and cook on medium heat for about 12 minutes. Turn chicken breasts over and recover, cook for another 12-15 minutes until chicken is tender and fully cooked through. I like to use a thermometer to bring the chicken to 180*F so I don't have to cut into the chicken and release the juices! 

Shake the can of coconut milk before opening. Once chicken is to temperature, turn off heat and pour coconut milk over the dish; add in half of the chopped parsley, combine with a large spoon until milk is mixed in well. Sprinkle remaining parsley on top before serving. 

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