• Tuesday Night Chicken Recipe

    Tuesday Night Chicken—The Frugal Paleo Cookbook | stupideasypaleo.com

    Steph’s note: This recipe comes to you courtesy of my personal friend and fellow Paleo blogger / author, Ciarra Hannah of Popular Paleo. Her new cookbook, The Frugal Paleo Cookbook—all about eating delicious, flavorful Paleo food without breaking the bank—comes out on December 2, 2014!

    She’s giving you a sneak peek with this tasty recipe for Tuesday Night Chicken. If you’re down for saving money while eating Paleo, you need this book. Plus, if you pre-order before December 2, you’ll get a free bonus package chock full of awesome info and coupons. Take it away Ciarra!

     
    Truthfully this could be named after any day of the week. It’s so approachable and affordable that you won’t hesitate to make it after a long day at work or just before payday hits. This recipe highlights my favorite way to cook a rich tomato sauce quickly: red chili flakes and cinnamon. It’s how my Italian grandmother fed our family, so naturally I consider it the right way, as any true Italian would. Enjoy using these straightforward ingredients to create a bold and flavorful classic Italian dinner…any night of the week.

    Tuesday Night Chicken Recipe

    Preparation 20 mins 2017-03-28T00:20:00+00:00
    Cook Time 20 mins 2017-03-28T00:20:00+00:00
    Serves Serves 2 to 4     adjust servings

    Ingredients

    • 2 large skinless, boneless chicken breasts (about 1 pound [454 g])
    • 1 tsp (5 g) House Seasoning Blend (see below)
    • Extra virgin olive oil
    • 1 cup (150 g) diced white or yellow onion
    • 2 cloves garlic, minced
    • 1 batch Italian Seasoning Blend (see below)
    • 1/2 tsp kosher salt
    • 1/4 tsp ground cinnamon
    • 1 (14.5 oz [411 g]) can fire-roasted tomatoes
    • Fresh basil and/or flat-leaf parsley for garnish

    For the House Seasoning Blend

    For the Italian Seasoning Blend

    Instructions

    1. Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
    2. Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
    3. Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
    4. Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
    5. Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley. This final simmer also allows plenty of time to whip up a quick vegetable side like an easy salad, sautéed dark leafy greens or Pan-Roasted Cauliflower & Zucchini, which is available on page 157 of the book or here on www.PopularPaleo.com.
    6. I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.

    by

    Tuesday Night Chicken—The Frugal Paleo Cookbook | stupideasypaleo.com
    Tuesday Night Chicken Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2 to 4
    Ingredients
    • 2 large skinless, boneless chicken breasts (about 1 pound [454 g])
    • 1 tsp (5 g) House Seasoning Blend (see below)
    • Extra virgin [url href=”http://amzn.to/17eyT9b” target=”_blank”]olive oil[/url]
    • 1 cup (150 g) diced white or yellow onion
    • 2 cloves garlic, minced
    • 1 batch Italian Seasoning Blend (see below)
    • 1/2 tsp kosher salt
    • 1/4 tsp ground cinnamon
    • 1 (14.5 oz [411 g]) can fire-roasted tomatoes
    • Fresh basil and/or flat-leaf parsley for garnish
    • For the House Seasoning Blend:
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp cayenne
    • 1/2 tsp black pepper
    • For the Italian Seasoning Blend:
    • 1 tsp basil
    • 1 tsp [url href=”http://amzn.to/16yCBXw” target=”_blank”]oregano[/url]
    • 1/2 tsp marjoram
    • 1/2 tsp thyme
    • 1/4 tsp [url href=”http://amzn.to/17f5R9y” target=”_blank”]red chili flakes[/url]
    Instructions
    1. Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
    2. Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
    3. Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
    4. Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
    5. Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley. This final simmer also allows plenty of time to whip up a quick vegetable side like an easy salad, sautéed dark leafy greens or Pan-Roasted Cauliflower & Zucchini, which is available on page 157 of the book or here on www.PopularPaleo.com.
    6. I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]High-sided [url href=”http://amzn.to/1chsgWq” target=”_blank”]skillet[/url]

     

    Love this recipe? Order The Frugal Paleo Cookbook here!

    Pin this Tuesday Night Chicken Recipe for later!

    Tuesday Night Chicken | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    19 thoughts on “Tuesday Night Chicken Recipe

    1. I made this for dinner tonight (it is Tuesday, after all!) and it was SO YUMMY. The chicken was so moist and the sauce was absolutely delicious – a great smoky taste. Even my picky kids liked it! And the sauce was good in top of the veggie sides I made, too (steamed butternut squash and sautéed broccoli). Yum!

    2. made this for dinner tonight. easy peasy and turned out great. the chicken breast was so juicy. used a can of tomato sauce instead since that’s what we had on hand. my bf’s eyes widened after he took his first bite… “it’s so good!” a keeper (bf and recipe)!

    3. I made this last night for my husband and I and it was great! I doubled the recipe because I wanted to have extra leftovers. I really liked the flavors and oddly enough, the cinnamon. I was hesitant to put it in but I loved it. My husband thought it was a little bit bland as far as salt, so next time I will add some salt to the dry rub. But it was pretty quick to put together and overall very very tasty! Thanks for an easy dinner!!

      1. I’m glad you liked it and got some extra leftovers, Sarah!

        Individual salt tolerance can be so tricky, so I’d for sure add a bit more next time 🙂

    4. Just made this for dinner. Loved all the spices! It was delicious. I added twice the amount of crushed red pepper because we like things spicy. I will definitely make this again!

    5. Just made this last night. Great and stupid simple. Love dishes like this. Very quick to throw together and I made mine with squash noodles and asparagus. Great stuff. Thanx Steph and Ciarra.

    6. I love how simple this dish is. The cinnamon gives it a unique flavor and the tomato makes it moist and creates it own sauce. I love it with steamed cauliflower, or sometimes I even just throw the cauliflower in the pan with the chicken and sauce.

    7. Mmmm, delicious! Quick and easy, and OH so good!! I added some diced green squash that I had to use up. I cannot wait to try more of these recipes. Thank you so much!

    Leave a Reply

    Your email address will not be published. Required fields are marked *