I think this may be the shortest cooking video ever! Halfway through making dinner, I decided to grab my phone and show you what was going on.
Every Thursday we get a box from a CSA, so Wednesday nights dinner is designed around the idea of using up what we have left from last week’s box. This is what we had this week. Because I am super creative, I call it CSA Chicken.
The idea is to use what you have so I won’t give you a recipe as much as it is a list of what I used and how I did it. If you make your own version, please let me know how it turned out.
Quinoa or brown rice – I served it with quinoa because I like all of those hippie grains, but feel free to serve it with whatever you like.
While you are waiting for your grain to cook, start the chicken.
Salt & Pepper
Season chicken breasts with salt & pepper and toss in to the oven. Cook until internal temperature of chicken is 165.
Meanwhile, make the vegetables.
canned fire roasted tomatoes
salt & pepper
Over medium heat, heat oil in large skillet. Add onions and cook until translucent. Add garlic and cook until slightly browned – just a minute or two. Add zucchini and yellow squash and cook until soft. Add mushrooms and tomatoes and let mixture come to a boil. Once boiling, stir in spinach. Once the spinach has wilted, add a generous pinch or two of dried oregano and cook until vegetables are as juicy as you want.
9 Points Plus values if served with 1/2 cup quinoa.