The boys and I made this fast meal on Monday night and it was delicious and easy enough that the evening did not feel as much like hectic Monday’s often can….
Oh, and check out Rowan chowing on spaghetti squash – it was like some sort of spaghetti squash nirvana!!
Now for the recipe!
Sun Dried Tomato Chicken Bake
2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)
8.5oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
I also made Brussels sprouts cooked with diced bacon and a spaghetti squash cooked in the pressure cooker and tossed with some grass fed butter.
Brussels Sprouts with Bacon
12oz of bacon, diced
1/2 lb Brussels Sprouts
1/2 teaspoon dried dill
Back pepper to taste
Dice the raw bacon and cook in large skillet until crispy. While the bacon cooks, wash the sprouts, cut off the ends, and quarter. Once the bacon is crispy, add the sprouts to the bacon and cook for 7-10 minutes or until the sprouts are tender. Season with the dill and pepper and serve.