Tuesday, April 27, 2010

Provencal Paleo Chicken

This was such a colorful dish and full of flavor! A dish fit for a dinner party... or a family of four with some leftovers! Either way... it's a recipe keeper! Hope you enjoy!

4 chicken breasts, pounded slightly and cut in half
1/2 red onion, sliced
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 medium zucchini, halved lengthwise and sliced
1/2 eggplant, sliced and cut in wedges
1 can (15 oz.) diced tomatoes, organic, no added salt
about 15 jumbo black olives, halved
black pepper
Italian seasoning
garlic powder
olive oil

After pounding chicken breasts, season then with some black pepper, garlic powder, paprika, and onion powder. Heat a large skillet with 2 tsp. olive oil. Brown chicken breasts for about 5 minutes on each side. Transfer to a platter. Add a little more olive oil to skillet (if needed) and saute onions and garlic. Add red peppers, and few minutes later, add the zucchini! Cook for about 5 minutes and then transfer vegetables to platter with chicken. Now add the eggplant to the skillet, cook about 5-7 minutes, until eggplant is golden brown. Add the can of diced tomatoes, Italian seasonings, olives and return chicken and vegetables back to the skillet. Mix well. Cover and cook on low heat for about 15 more minutes. Transfer entire dish back to a platter... garnish with a little fresh Italian parsley, and serve! ...Yum

I said this dish was fit for a dinner party! You just never know when you might have company! However, this guest was caught trying to get some bird seed!

1 comment:

Alex A. said...

I made this for dinner tonight (with the decidedly non-paleo addition of some red wine to deglaze the pan) and it was incredible. Thank you!

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