One of the first meals, maybe even “the” first meal I ever made for my husband was diced tomatoes with zucchini, squash and mushrooms. I had cooked for him before of course but only the easy no brainer stuff, and even then… I usually screwed it up – spaghetti, hamburger helper, toasted cheese sandwiches.
That isn’t to say that those foods don’t count as meals because they do. And delicious ones at that. That also isn’t to say that making something like spaghetti doesn’t require effort. Except that the way I made spaghetti didn’t count – you know, boiled noodles and a jar full of sauce with a side of preservative filled frozen garlic bread. That does not a true meal make. These days when I make spaghetti, I have to put the effort in – making the sauce from scratch and all that crap. Takes forever. But it sure is worth it, you can taste the handmade love that way!
The transition to healthy eating was hard for me, I probably have mentioned that before. I didn’t cook and never had, so I didn’t know where to start. The result – I ate a lot of salads with tuna on top. I went to the grocery store on a whim and decided I was going to be Paleo. I bought meat, vegetables and some fruit. Had absolutely no idea what to do with it! It took a long time for me to be able to just pull food out of the fridge and turn it into something delicious and for that, I am proud. I have made a lot of gross meals in the process and also some really incredible ones.
Today’s recipe is somewhere in the middle on the deliciousness scale. For this week’s recipe, I decided to go back to the basics – with a twist and recreate the first meal I made for Aldon. My husband was my taste tester and he doesn’t have an affinity for healthy food that actually tastes healthy. He prefers the paleo pizzas, enchilada casseroles, and stir fry meals because they taste just like our favorite take-out meals. This one tastes healthy, which I think is great! He also thought the olives had an “overwhelming” flavor. I could eat a whole jar of Kalamata olives plain so this is not a problem for me – if you are not the biggest fan of olives, cut my suggested serving in ½.
Mediterranean Chicken Dish
What you need
1lb chicken breast, diced
2 small zucchinis, sliced
2 handfulls sliced baby bella mushrooms
2 handfulls cherry tomatoes, sliced in half
2 handfulls Kalamata olives
1 cup artichoke hearts
What to do
- Pour a couple teaspoons of olive oil in a large sauce pan, add in diced chicken. Season with sea salt, pepper and garlic powder. Cook over medium-high heat.
- When chicken is almost cooked through, add your sliced zucchini and mushrooms. Cook until zucchinis are starting to soften and chicken is cooked through.
- Add in olives, tomatoes and artichokes and simmer for just a few minutes – adding more salt, pepper and garlic powder and another couple teaspoons of olive oil.
- aRemove from heat & enjoy!