Pesto Chicken and Veggies

A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family.  Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day.  It is quick and easy and full of flavor.  If you are cutting grains from your diet, this dish stands alone.  Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice.  Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type.  I am sure you will enjoy this one!

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken thighs, boneless and skinless (I used more than 4)
• Salt, to taste
• Pepper, to taste
• 1 pound green beans
• 2 cups cherry tomatoes, halved
• ½ cup basil pesto

DIRECTIONS:

1. Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp.  My family does not.)
2. Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
3. Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated.  
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Difficulty: Easy
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed

Slow Cooker Lemon Chicken

I had to try this recipe!  My  husband and I were big fans of Everybody Loves Raymond repeats; we always wondered what Debra's famous lemon chicken tasted like.  This dish was delicious; my husband preferred his without the olives.  The first time I made it, I didn't realize I needed boneless thighs.  Much easier with the boneless ones.  Don't skip heating on the skillet-searing it with a little oil will help the meat develop more complex flavors; I know it can be so tempting to just throw it in the crock pot.

INGREDIENTS:

• 6 boneless, skinless chicken thighs
• sea salt
• pepper
• 2 T olive oil
• 1 lemon, sliced
• 1 cup chicken broth, free-range
• 2 T lemon juice, squeezed 
• 1/4 cup flour (trying to get away from using white...but not trashing it)
• 1/2 t ground cumin
• 3/4 cup green olives

DIRECTIONS:

1. Sprinkle thighs with sea salt and pepper.
2. Heat oil in skillet at medium-high heat; cook thighs 2 minutes per side
3. In slow cooker, pour broth, juice, flour, and cumin. Stir with a whisk.  Add chicken.  Top with lemon slices.  Cook on low for 6 hours.  
4. Top with olives and cook another 30 minutes.

DIFFICULTY: Medium

TIME: Prep 45 minutes; cook time 6 hours

SOURCE: Pinterest