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Archive for the ‘One Dish’ Category

Chicken with Black Bean Chipotle Sauce

Monday, February 21st, 2011

The following dish is really easy and pretty darn good for you.  The original recipe called for whole chicken breasts, but instead, I cut the chicken into small cubes.  I served this with polenta, and it was delicious!

1/2 onion, diced

2 cloves garlic, minced

14 ounce can blackbeans, rinsed

2 teaspoons ground chipotle pepper

1 cup chicken broth

1/2 cup diced tomatoes

1 teaspoon minced cilantro

1 teaspoon salt

1 teaspoon olive oil

2 tablespoons chili powder

4 chicken breasts, removed of excess fat and cut into 1/2 inch cubes

Spray a saucepan with cooking spray and saute the onions until translucent, about 8 minutes.  Add the garlic and saute until fragrant, about 45 seconds.

Add the black beans, chipotle, chicken stock, tomatoes, cilantro and salt.  Bring the mixture to a simmer and cook for 20 minutes, until thickened.  Remove from the heat and cool.

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Place the black bean mixture in a blender and puree until smooth.

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Combine the olive oil and chili powder in a small bowl.  Add the chicken and combine until the chicken is covered in the chili powder mixture.

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Heat a skillet, coated with cooking spray, over medium high heat.  Add the chicken, and saute until cooked through, about 10 minutes.

Serve the chicken with the black bean sauce.

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Roasted Chicken Breasts with Butternut Squash

Sunday, November 28th, 2010

I’m really bummed that I didn’t take pictures of this recipe, but I decided to post it anyway because it was delicious!  This is a really quick one dish meal for a weeknight.

The recipe suggests making foil pans for the chicken and squash, but I just used a 9×13 pan, with the chicken in the middle and the squash lining the sides of the dish.

Roasted Chicken Breast with Creamy Butternut Squash (Adapted from Cook by Jamie Oliver)

4 chicken breasts, cut in half

2 cloves garlic, minced

2 jalapenos, minced (I left the seeds in mine)

2 TBSP olive oil

1 TBSP oregano

salt and pepper

1 butternut squash, seeded and sliced

1/2 cup of cream

1/2 tsp grated nutmeg

Preheat the oven to 400 degrees.

Place the chicken breasts in a bowl.  Toss with olive oil, garlic, jalepeno, oregano, salt and pepper.

Place the chicken breasts in the middle of a 9×13 baking dish.  Line the dish with the butternut squash.  Pour the cream over the butternut squash, but avoid pouring it on the chicken.  Season the squash with the nutmeg.

Put the dish in the oven and roast until the chicken reaches an internal temperature of 165 degrees, about 40 minutes.

Serve and enjoy!

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