Now that Grace is eating 3 meals a day and sometimes a snack too – I’m in the kitchen more than ever! I’m still working on a post about how I introduced solids to her, but it’s taking me awhile – mostly because I’m always cooking for and cleaning up after her! This leaves little time to prepare meals for me and my husband either.
Not to worry because for some reason combining protein & veggies in a bowl with the perfect amount of seasonings and finishes constitutes for a very delicious meal indeed – without any forethought or planning. I don’t have brain cells reserved for future events these days.
If you haven’t noticed, I rarely post any complicated recipes on this site. Mostly because I don’t make complicated recipes and second because you don’t need one to make a balanced, tasty dish like this one.
Since grabbing this balsamic vinegar from Thrive when I started a membership with them in January, I’ve been pouring it all over my salads, skillets and even drizzled over homemade strawberry coconut milk ice cream. In the last 3 months, I’ve placed 4 orders with Thrive for pantry staples and organic household cleaning products. I even get Grace’s diapers for Thrive! Here are some of my favorite products I keep re-ordering:
Bambo Nature Baby Diapers: leak-proof 100% sustainably sourced diapers
Bar Harbour Smoked Sardines: holy smokes! These are the tastiest sardines by far, by far, by far! If you still can’t get yourself to eat your ‘dines – these WILL change your mind (especially if you like smoked foods!)
Aunt Fanny’s Cleaning Vinegars: these are made with vinegar and essential oils so they make the perfect non-toxic, highly effective cleaning products for the kitchen, bathroom, windows, glass doors, baseboards etc
Thrive Market Organic Extra Virgin Olive Oil: I’m Middle Eastern so I know my olive oil. This single-origin Greek olive oil is thick, bright, golden and peppery in flavor and really makes a salad pop!
Balsamic & Herb Chicken Veggie Bowl
- 2 tablespoons fat of choice, divided
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tsp sea salt, divided
- 2 tart apples, chopped
- 2 cups shredded Brussels sprouts
- 1 small head red cabbage, thinly sliced
- 3 tablespoons high-quality balsamic vinegar
- 2 tablespoons broth or water
- 1 tablespoon maple syrup (omit for Whole30)
- 1 1/2 pounds chicken breast, bite size pieces
- 1 tsp dried oregano
- 1 tsp granulated onion or onion powder
- 1 tablespoon Dijon mustard (omit for AIP)
1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and red onion and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!