These burrito bowls are one of my favorite simple weeknight dinners for two reasons. One, with a little chopping, a few tosses of olive oil, and a sprinkling of a few seasonings I have a delicious dinner. Two, after feeding four, there is always enough leftover to portion two or three lunches for the rest of the week.
you can watch the video recipe here
This meal can also be used solely as lunch prep which would give you about four or five burrito bowls.
enjoy!
I was perusing a few cookbooks the other night and I found a recipe for chicken Dijon. (Yes. I love when I get to use the word ‘perusing’). It looked completely delicious, and a craving was born. Here’s the rub: the recipe was a little more involved than I felt like getting with my food that night. And so, this recipe for chicken Dijon was born. Welcome to the world simple chicken Dijon! Maybe too far. Moving on…
4 chicken breasts
1/4c diced onion
4 cloves garlic, minced
1/2 c chicken stock
Salt and pepper
Oil for browning
2 tbsp sour cream
3 tsp Dijon mustard
1/4 tsp crushed rosemary
Coat a pan in olive oil and bring to medium/high heat. Season chicken on both sides with salt and pepper. Brown chicken on both sides. Add onion and sauté 5 minutes. Add garlic, cook 1 minute. Add stock, stir, cover, cook about 15 minutes. While chicken cooks, in a bowl mix sour cream, Dijon, and rosemary. When chicken is cooked, remove to a plate and cover to keep warm. Whisk sour cream mixture into pan, cook a few minutes until thickened. Return chicken to pan, turn to coat. Serve with mashed potatoes, rice, or a nice crusty bread and a simple green salad.
Click on the notebook below for a printable version of this recipe!
Bon appetit!
We’re sharing food lovin’ over at…
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This recipe is an adaptation of Ina Garten’s Parmesan chicken breast with arugula (one of my favorite summer dinners). In this more ‘rustic’ version, I use chicken thighs, which are simply breaded, and then oven baked until crispy on the outside and juicy on the inside, then served up with a tangy lemon arugula salad. Simple and so scrumptious.
Here’s what you’ll need:
Four chicken thighs (bone-in, skin-on)
italian style bread crumbs
dried italian seasoning or herbs de provence
1/4 cup grated Parmesan cheese
one egg, beaten
1/4 cup cream or buttermilk
salt, pepper
For the Salad:
Arugula
one lemon, zest and juice
salt, pepper
1/4 C olive oil
1 tsp dijon mustard
fresh grated parmesan cheese
Pre-heat oven to 425. Start by beating your egg in a bowl and adding the cream, a pinch of salt and pepper, and a generous pinch of the dried herbs. Then, on a plate, mix bread crumbs, dried herbs, generous pinch of salt and pepper, and the cheese together.
Next, dip each chicken breast first into the egg, then into the breading, coating both sides. Place on a baking sheet and bake for 35 minutes.pierce to check juices run clear. (Note there are no pics of the chicken dipping and coating as I have not yet found a way to successfully photograph this process without getting raw chicken all over my camera. I definitely could use an extra robot arm in the kitchen.)
While your chicken cooks, start the salad.
In a bowl, add in your lemon juice and zest
add a generous pinch of salt and pepper and the dijon.
stir, then whisk in olive oil.
take a few large handfuls of arugula and place into the bowl
add the fresh cheese
Toss
Serve on a plate with your oh-so-crispy and juicy chicken.
Get the printable version HERE.
Bon Appetit!
This recipe combines a few of my very favorite things: chicken thighs, red wine, and rosemary. Don’t worry mushrooms, I love you too. With a few simple steps this recipe creates a meal that has very similar flavor to the classic French favorite, coq au vin, with less than half the work. Here we go. (the printable version is at the end of the post).
You will need:
4 Bone-in, skin-on chicken thighs (you can take the skin off if you want a little less fat content or a little less ‘richness’ to the dish)
salt and pepper
dried italian seasoning or herbs de provence
olive oil for searing
2 large sprigs of rosemary
1 medium onion
1 tsp minced garlic
1 package of cremini or baby portabella mushrooms
red wine (1-2 glasses worth)
pre-heat oven to 350.
Start by seasoning your chicken with salt, pepper, and dried herbs of your choice (italian seasoning or herbs de provence)
next, coat the bottom of a saute pan with some olive oil and get it nice and hot. place your chicken into the pan and sear until golden, about 5 minutes on each side. (season the opposite side of your chicken before flipping)
once seared, remove chicken to a baking dish.
now, reduce stove top heat to medium-high, pour out a little of the oil in the pan, about 1/2. and add in your chopped onion.
stir the onions and cook until softened.
toss in your rosemary sprigs whole and stir those around.
after a few minutes, add in your minced garlic and stir, being careful not to burn the garlic (sacrilege!)
now pour in your red wine, start with about a glass worth, and deglaze your pan, scraping all the yummi-ness from the bottom.
reduce this delightful mixture for about 5 minutes.
now add in your mushrooms, give them a sprinkle of salt and pepper, and stir. Allow this to simmer for a couple minutes so everyone gets to know each other.
Now, pour the pan sauce over the chicken that is in your baking dish.
cover dish with foil and bake for about 50 minutes.
Remove the chicken from the oven. Set chicken aside, covered, and pour your sauce back into your saute pan. Bring the sauce up to a simmer, and give it a taste. At this point I added about another small glass of red wine because I wanted more sauce. Season with salt and pepper if you need it, I did not.
return your chick-a-dees to the pan and coat them in the sauce for a few minutes.
Plate your chicken, top with the mushroom sauce, and serve with a nice side of mashed potatoes (these are my parmesan sour cream mashed potatoes-recipe coming soon!)
Bon Apetit!
Printable version of tis recipe HERE
This recipe is super simple and packed with flavor. The honey mustard sauce has a hint of tang from the addition of some balsamic vinegar and forms a scrumptious crust when baked,and because I use skin on, bone in chicken thighs, the meat stays incredibly juicy. Great. now I’m starving for this and it’s 8 AM… Anywhoo, Roasting the green beans makes them into salty, tender healthier versions of french fries.
Here’s what you’ll need:
For the Chicken:
4 bone in, skin on chicken thighs
4 TBSP Dijon Mustard
1 TSP minced garlic
1 TSP balsamic vinegar
2 TBSP honey
salt and pepper
italian seasoning
For the Green beans:
1/2 – 1 LB green beans, ends trimmed
salt and pepper
olive oil
Start with the chicken. Pre-heat your oven to 375.
layer your chicken skin side up into a baking dish and sprinkle each piece with salt, pepper, and a bit of italian seasoning.
Next, in a bowl mix together the mustard, garlic, balsamic, and honey.
Spread mixture on to chicken, creating a healthy layer. This is what will give that oh-so-yummy crust to your chicken.
Now, pop the chicken into the oven for about 50 minutes.
Now for the green beans. These directions are so simple if you blink you may miss them. But don’t blink, because they are super simple and really tasty.
layer your green beans onto a sheet pan, pour 2 TBSP of oil on top, sprinkle with desired amount of black pepper, and toss with clean hands.
place beans in a single layer and pop into the oven when the chicken has about 1o minutes left to cook.
Remove the beans from the oven and sprinkle them with coarse salt-toss.
Check that your chicken is done by piercing the skin and seeing if juices run clear. If your chicken is cooked, but you need a crisper crust at this point, turn your oven to broil and leave the chicken in a few more minutes. Be sure to watch it though so it doesn’t burn.
When you have your desired amount of ‘crustines’ remove your chicken and plate with the tender-crisp, salty beans
Bon A petit!
Printable version of this recipe HERE
As you know, or will soon come to find out, I love one dish meals. I also love roasting things. Not only does roasting everything in one dish make for an amazing marriage of flavors, it also makes for a super easy clean-up. This recipe was the first time I marinated my chicken before roasting it. Worked beautifully. Here’s what you’ll need for this:
3 bone in, skin on chicken breasts
1 Lg yellow onion, halved and sliced
7 yukon gold potatoes, unpeeled and quartered
4-5 carrots, peeled, cut into 1 inch pieces
1 tsp salt, 1/2 tsp pepper
2 tbsp olive oil
1 tsp rosemary
1 tsp of thyme
for chicken marinade:
i lemon, juice and zest
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 tsp minced garlic
into a medium bowl zest your lemon
then juice it…and add in your salt, pepper, thyme, and garlic.
Now add your olive oil and whisk
Now snuggle your chicken into the bowl, cover and marinate for about 30 minutes (while the rest of the meal is being prepared.)
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Meanwhile back in vegetable land…
get all of your cut veggies into a roasting pan in a single layer. Pour in the olive oil, salt, pepper, thyme, and rosemary. With clean hands, mix it all together to coat. Pop into pre-heated 400 degree oven, uncovered.
At about 30 minutes remove veggies from oven. Place marinating chicken, evenly spaced on top of the veggies and return to the oven for about 30 minutes.
Here’s where it gets really good…
remove chicken from the oven. set oven to broil. Drizzle a bit of honey on top of each chicken breast. Return to the oven and broil for 5-10 minutes to brown the skin and create a sweet-ish crust
YUM.
Plate veggies on the bottom and a chicken breast on top for each person. Enjoy!
Find the PRintable version of this recipe HERE
“Seriously so good! My husband asked me to make MORE! He never does that!!” -Chylanne
