Yesterday I did something I never do--I cooked! I was so proud of myself that I had to document the experience. Now first off, I have to mention that I absolutely hate cooking. While I was in San Diego visiting my friend and fellow blogger, Mrs. Myers from Eat Move Write, I was given the five star treatment. She cooked every single night and I was absolutely blown away by not only the aesthetically pleasing presentation of her food, but also the taste.
The recipe I made yesterday was my favorite of all the meals she cooked. However, being the unprepared person that I am, I had to make a few adjustments to the recipe. First off, I only had one chicken breast so I cut up the chicken breast into little pieces and cooked that first. I had to scale down the recipe, so I added only half a cup of the chicken broth and half a can of the white beans. Since there wasn't a lot of chicken the white beans definitely made up for it. After letting that cook for 10 minutes as the recipe suggests, I still had a lot of broth in the pan so I added approximately a cup of pre-cooked brown rice. I let this simmer for a few more minutes. The brown rice did exactly what I wanted and soaked up the remaining broth! This amazed me because as I mentioned before, I'm SO NOT a cook. :)
I also made a side salad, like Mrs. Myers suggests, to pair with the meal. I used romaine lettuce, strawberries, mandarin oranges, and chopped up one of my leftover apricots and tossed that in there as well. Then I topped the salad with a few walnut pieces and Consorzio's Mango Fat-Free Dressing (10 cals per tbsp). The end result was a delicious and healthy meal that was not that time consuming or difficult to make! If anything, next time I might add some herbs to the chicken or mix a little soy sauce into the chicken and rice to add a bit more flavor but that's just personal preference. I also want to add that even with one chicken breast it made about 3 servings, meaning there was plenty leftover! I will definitely be making this recipe again. :)
White Beans and Greens Chicken Skillet:
Ingredients:2 Whole Chicken Breasts, sliced into large bite-sized pieces
1 can Great Northern Beans, rinsed and drained
1.5 -2 cups Chicken Broth (I use low sodium)
3 cups fresh Spinach, rinsed and washed
1 small tomato, diced
1 teaspoon minced garlic
1 tbsp extra-virgin olive oil
Preparation:In a large skillet, heat oil and minced garlic. Brown chicken slices until almost cooked through. Add 1 cup of your chicken broth (reserve the rest) and the Great Northern Beans. Cover, bring to a boil and simmer for 10 minutes. Watch carefully and add water or more broth if the pan becomes dry. Add Spinach and the remaining chicken broth. Cover and simmer again until spinach is wilted, adding water if necessary. When spinach is wilted, add tomatoes and serve. Serves 4. Excellent with a garden or fruit salad on the side.
Source: Mrs. Myers @ Eat Move Write