Chicken And Artichoke Panzanella
13th April 2015
Tuna and Broccoli Patties
13th April 2015
Ingredients
- 1 lb. chicken breast tenderloins
- 1 onion diced
- 3 cloves garlic minced
- 12 oz. mushrooms sliced
- 1/2 cup sun-dried tomatoes chopped
- 15 oz fire-roasted tomatoes diced
- 1 tsp Oregano
- 1/2 tsp thyme
- 3 tbps virgin coconut oil organic
- Himalayan Crystal Salt and freshly ground black pepper
Servings:
Instructions
- Melt some coconut oil in a large frying pan placed over a medium-high heat.
- Add the chicken and brown for 3 minutes on each side.
- Remove chicken and set aside on a plate.
- Add some more oil  to the skillet if necessary.
- Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
- Add the garlic and sun-dried tomatoes and saut for 2 to 3 minutes.
- Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
- Transfer the chicken back to the pan.
- Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
- Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.
- Serve with basmati brown rice or steamed vegetables.
- Serve with basmati brown rice or steamed vegetables.
