1 lb chicken breasts or thighs boneless and skinless, cubed
1/2 cup sun-dried tomatoes drained of oil, sliced
1 lb asparagus, ends trimmed and cut in half
1 cup cherry tomatoes, halved
1 cup tortellini uncooked
Directions:
In a large skillet heat 1 tablespoons olive oil on medium heat.
Add cubed chicken for 5-10 minutes, turning a couple of times until chicken is cooked through. Remove chicken from pan onto plate.
Add 1 tablespoon olive oil, asparagus, sun-dried tomatoes, and salt & pepper, to taste. Cook on medium 5-10 minutes until asparagus is cooked through. Remove vegetables to plate with cooked chicken.
Cook tortellini according to the package instructions, drain.
Add cooked chicken back to the skillet. Add Basil pesto. Stir to coat.
Add cooked tortellini, halved cherry tomatoes, and asparagus mixture to the skillet with the chicken. Stir to combine. Add more pesto if desired.
Pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes
Cook Time: 30 minutes
Ingredients:
1 lb boneless chicken breast, sliced thin or chicken tenderloins
salt & pepper
1 Tablespoon Olive oil or Canola oil
4 garlic cloves, minced
1/2 cup diced sweet onion
1/3 cup dry white wine
1/8 teaspoon red pepper flakes
2 cups cherry tomatoes
2 cups baby spinach
1 cup full fat coconut milk
Directions:
Season both sides of chicken with salt and pepper
Heat a large skillet to medium high heat
Add olive oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side
Remove from pan and set aside
Add in onion and sauté until translucent, about 2 minutes.
Add in garlic and sauté for 30 seconds, stirring entire time.
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of pepper flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with spoon to make them burst.
Pour in the coconut milk.
Next add in spinach and sauté until wilted down. Stir and simmer for 3-4 minutes.
Place chicken back in the pan to heat through and serve.
Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saver tip: while shrimp is marinating, I steamed steamed the broccoli and made the rice.)
Heat olive oli in a skillet over medium-high heat. Place shrimp on the skillet. (Discard used marinade) Cook shrimp on one side until pink – about 45 seconds – then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Prep the veggies and fruit and set them aside, Prep the garlic and ginger, and set them aside in a small bowl.
Make the stir-fry sauce by mixing together the soy sauce and cornstarch until no lumps remain. Whisk in the water and set the sauce aside.
Preheat a large (12- to 15-inch) skillet over medium heat, and cut the chicken up into 1-inch pieces.
When the skillet is hot, add 1 tablespoon of the cooking oil to the pan along with the chicken. Turn the heat to high, and saute until the chicken is browned and almost cooked through, 4 to 5 minutes.
Remove the chicken from the pan, and add the onion, pineapple, scallions, and red and green peppers. Cook, stirring often until veggies are crisp-tender, 3 to 4 minutes, adding the additional tablespoon of olive oil if necessary.
Add the chicken back to the pan along with the garlic and ginger, stir-fry until just fragrant, about 30 seconds. Then add the stir-fry sauce, and lower the heat to medium. Cook until the sauce thickens and the chicken is completely cooked through, about 1 minute.
In a small bowl mix ingredients: garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
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