Easy Chicken Dinner

I'm back!  Summer flew by and I obviously didn't stay on top of my recipe blog.  But, the kids are in school and I'm getting back on track.  With school activities filling up the calendar, it's so important to have easy meals you can put together for your family.  This is one I got from the Paleo Diet Cookbook with some modifications.  I know fennel isn't an everyday food item (in most kitchens) but give it a go, it's yummy.  Here's a quick video how to for fennel. Enjoy!

8 - 10 chicken thighs

Freshly ground black pepper, to taste
4 Tbsp extra virgin olive oil
1 fennel bulb, cored and sliced
1 pint cherry tomatoes, washed and halved
1/2 Cup coarsely chopped fresh basil
1 yellow onion, chopped

• Preheat oven to 425.  
• Saute onion in 2 Tbsp oil for 20-25 minutes until brown and caramelized,  stirring often.  Remove from heat.
• Season chicken thoroughly with freshly ground pepper.
• Heat 2 Tbsp oil in a cast iron skillet over high heat.  Place chicken in pan and sear each side for 2 minutes.  Remove from pan and set aside.
• Add fennel and tomatoes to pan and saute for 2 minutes.  Add onion and stir to combine.  Place chicken back in pan and sprinkle with basil.
• Cover with foil (or lid) and bake in oven for 30 minutes.  
• Change oven setting to broil.  Remove foil (or lid) and set under broiler for 2-3 minutes.
• Remove from oven.  You can garnish the chicken with fresh basil leaves

Quick Chicken Salad

I was in a hurry the other day and had no plans for a meal and 4 hungry boys (my husband is considered one of the boys).  The only thing I could find was canned chicken and this is what I created.  It was a big hit and quite delicious.  All of the measurements are guesstimates, change it to your preference.  I served this in a leaf of lettuce with tomato and cucumber on the side.

2 cans chicken (I use big costco ones)
guacamole
yellow mustard
black pepper
cayenne pepper

garlic powder

• Open chicken, drain and put in a bowl
• Add half a container of guacamole
• A generous squirt of yellow mustard (probably about 1 1/2 tsp)
• black pepper to taste, a dash of cayenne and garlic powder (prob 1 1/2 - 2 tsp)
• Mix well

Easy Chicken

I had some leftover chicken tenders the other day and threw them in some foil with black pepper a little bit of salt and a can of diced green chilies.  Just seal the foil, put on a baking sheet and cook at 350 for 25-30 minutes or until done.  This could be a meal, a snack, protein to go with your eggs at breakfast . . . the possibilities are endless.

After

Before