The bingeing season ‘tiz upon us and it's easy to loose control during the holidays with temptation at every turn. Perhaps that is why they invented the new year's resolution? Practically overnight, your normal, healthy resolve can fall apart, replaced by a month-long bad food bacchanal. With the party season in full swing it is […]
The bingeing season ‘tiz upon us and it's easy to loose control during the holidays with temptation at every turn. Perhaps that is why they invented the new year's resolution? Practically overnight, your normal, healthy resolve can fall apart, replaced by a month-long bad food bacchanal.
With the party season in full swing it is not easy to make wise food choices. And it is also not as easy to prepare most of your meals at home when there are so many opportunities for eating out and fun. By all means, do celebrate the season, but to hold the line on your health, try not to over-do it.
One of the best ways to give your body a fighting chance is with a quick protein packed meal during the week. This DIY approach keeps you in control of the quality, the ingredients, and how your meals are prepared. Preparing your own food is essential to creating sustainable wellness- feed your body well so it can thrive and recover from those late night shenanigans filled with cheer!
For me the flavors in this dish are similar to something I would perhaps find in Morocco. The spiced meat juxtaposed against the sweet tomatoes and pickled olives creates a savory mixture. While at first glance the recipe appears to have a long ingredients list, the bulk of the list is comprised of spices. Don't worry about adding new spices to your cabinet, as this recipe is so easy and quick to pull together it just may become your new week-night favorite.
Spiced Chicken & Green Olive Skillet Dish
1 lb chicken, cubed
1 small yellow onion, sliced thin
1 tsp ground cinnamon
1 tsp cumin
1 tsp turmeric
1 tsp coriander
2 tsps paprika
1 tsp salt
1 tsp pepper
1-2 TBS vegetable oil
1 tsp ginger, minced
1 tsp garlic, minced
1 (10.5 oz) can chicken stock
15 green pitted olives, halved
15 cherry tomatoes, halved (or one can diced tomatoes)
Cooked rice or quinoa (optional)
In a high sided skillet add vegetable oil. In a medium size bowl combine chicken with dry spices. Toss to coat. Add to skillet and cook stirring regularly until browned. Add in onion slices, ginger, and garlic. Continue to cook until onion is softened, approximately 3-5 minutes.
De-glaze the skillet with chicken broth, and allow meat to simmer in the sauce for 5-8 minutes. Add in olives and tomatoes and continue to cook for an additional 10 minutes. Serve in a bowl over rice or quinoa or just on its own.