Chicken with Fire Roasted Tomatoes

chicken

It’s a lazy Saturday afternoon and its lunch time.  I walk to the kitchen, put my hands on my hips and realize… It’s past grocery day and I don’t want to go out to shop just to make lunch!  Now it boils down to ramen, a can of soup or get crazy and whip something up.  I chose the latter for everyone’s sake and started snooping through the pantry.

As I am snooping, my mother comes to mind.  I learned a lot growing up watching my mom in the kitchen.  One of the biggest things that stuck was to keep a well stocked kitchen for any occasion.  It makes lazy days easier and too-broke-for-grocery days bearable.  It certainly paid off today!

My hands made their way to a can of fire roasted tomatoes and a can of green chilies.  And to top it all off, I grabbed the tub of couscous with the promise of a spicy and bright lunch in my future!  Any grain will work, but couscous is the best for this dish because of how it absorbs the flavors of the dish and ties everything together.  I grabbed a little onion and some roasted bell peppers and got to work.

The ease of the dish is really what keeps it a lazy (or quick) meal.  The prep was done throughout the cooking process as everything is done in layered steps.  Once it’s all in the pan, I just threw a lid on and walked away for it to finish up.

Prep Time: 10 minutes // Cook Time: 25 minutes // Makes 4 Servings

  • 1 Tbsp Coconut Oil
  • 2 Boneless Skinless Chicken Breasts (butterflied)
  • 1 4oz can of Green Chilies
  • 1 can Fire Roasted Tomatoes (or regular canned tomatoes if you don’t want it too spicy)
  • 1 medium Shallot (sliced thin)
  • ¼ C. Roasted Red Bell Peppers (chopped)
  • 1 tsp. Fiesta Lime Mrs. Dash Seasoning
  • Salt and Pepper to taste
  • 1 C. Water
  • 1 C. Couscous
  • 1 Chicken Bullion cube (optional)
  1. Heat the coconut oil in a pan on medium heat.       Butterfly and season the chicken breasts with the Mrs. Dash while your oil warms up. This will allow for even cooking. (How To: http://www.goodhousekeeping.com/food-recipes/cooking/tips/g1952/butterfly-chicken-breast/)
  2. Once your pan is hot, place chicken breast in, searing each side for only 2 minutes. While it sears, finish opening the cans and getting the veggies ready.
  3. Remove chicken from the pan onto a plate.       Throw the shallots in the pan and cook them down until they’re transparent.
  4. Add the bell peppers, the tomatoes and the green chilies to the pan and stir.
  5. Bring to a boil and then taste the sauce and season accordingly. I find the canned goods salty so I didn’t add much. Here is also where you would add your sugar if you find the sauce too acidic.
  6. Put the chicken back in the pan. Nestle it in the sauce and pour some of the sauce on top of the breasts. Cover and reduce to low. Simmer for 10-15 minutes depending on the thickness of your chicken.
  7. Put your water in a small sauce pan and get that boiling about the same time you start simmering. Add your bullion cube if you choose to add for a little extra flavor in the couscous.
  8. Once that’s boiling, remove it from the heat, add the couscous, stir quickly and cover for 5 minutes. Once that’s done, everything should be ready.
  9. Fluff the couscous with a fork and serve under the chicken and sauce for a lazy afternoon meal.

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