Friday, January 18, 2013

Chicken Mediterranean Style

Dinner tonight was a protein and all vegetables.  Now if you are paleo (paleolithic) diet this may be a fit for you (depending on your feelings regarding dairy). When I planned tonight's dinner it all really started when I was in the grocery store.  I just put things together to make this meal tonight. 

Chicken Mediterranean Style
3 boneless chicken breasts, pounded to about 1/2 to 1/4 inch flat
coconut oil
1 can (14 ounces) diced tomatoes
1/2 of a large bunch of fresh parsley
1 bunch of fresh mint (if you are buying it in the store, one small container will do)
Large pinch of dried oregano
Juice from 1 lemon
1/4 cup crumbled feta cheese
Place about a tablespoon of coconut oil into a skillet over medium high heat.  Sprinkle chicken breasts with salt and pepper then add chicken to skillet.  Cook until browned on each side about 5 minutes per side.  Remove cooked chicken and place on a serving platter and cover with foil, keep warm.  Remove any excess oil, add tomatoes with juice, parsley and mint. Reduce heat and stir, add lemon juice and oregano.  Let simmer until juices reduce.  Once ready to plate add feta cheese to pan and stir.  Some of the crumbles will slightly melt.  Remove from heat.  Place a chicken breast on  a plate and top with tomato mixture.

Sauteed Kale
1-1/2 pound bunch of kale, washed/soaked, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves of garlic, finely sliced
3 small sections of leeks, white and part of the green section, sliced thin
1/2 cup water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat.  Add the garlic and cook until soft , but not colored.  Add leeks, raise the heat to high, add the water and kale and toss to combine.  Cover and cook for 5 minutes.  Remove cover and continue to cook, stirring until all of the liquid has evaporated.  Season with salt and pepper to taste  and add vinegar.  Serve.

Roasted Spaghetti Squash
1 spaghetti squash
olive oil
salt and pepper
Cut spaghetti squash in half, scoop out seeds.  Place cut halves onto a cookie sheet and place into a preheated 350 degree Fahrenheit oven.  Bake for 45 minutes or until tender.  Remove from oven, with a hot pad in your hand, hold the squash and with your other hand use a fork to scrape out the insides of the squash into a bowl.  Drizzle with a little bit of olive oil, salt and pepper.  Serve.

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