Friday, March 15, 2013

Never Cry Over a Forgotton Lunch

Early on a recent morning, I arrived at work, and nearly broke down and cried.  I am by no means a morning person, and on that particular morning had woken up in a good deal of pain, most likely caused by something I shouldn't have eaten over the weekend.  But, the cause for my almost-tears wasn't just the bad morning, but also because I discovered that I left my lunch at home.  It was shaping up to be one of those days that I wished I had called in sick, slept for the next 24 hours, and tried again tomorrow.

The saddest part of realizing that I left my lunch bag (full of all my healthy food for the day) at home was knowing that the leftovers from one of my favorite dinners was going to sit on the counter all day and spoil and all that yummy deliciousness was going to waste.  Not to mention I would have to go out and buy lunch for the day, and it wouldn't be as healthy or tasty.

Of all my favorite dinners, this is probably my favorite.  It's based off the  Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce recipe from For The Love Of Cooking.

Usually I serve this over gluten-free pasta or rice, but this time I served it over spaghetti squash.  I liked it better than over rice, and it was a healthier choice than rice or pasta.  If you don't know how to cook spaghetti squash, my friend Mo has a great tutorial on how to cook them.

Lemon and Artichoke Heart Chicken

1.5 lbs organic boneless skinless chicken thighs (about 4-6 pieces)
1/2 cup brown rice flour
Salt and pepper to taste
2-3 tbsp coconut oil
1/2 lb crimini mushrooms, thinly sliced
1 cup white wine (or substitute with 1c. chicken stock)
2 cups chicken stock
1 can of artichoke hearts (in water, drained) cut in quarters
1 can black olives, drained
1 cup grape tomatoes
1/4 cup capers
Juice of 2-3 lemons
Fresh cooked rice, pasta, or spaghetti squash for serving

Place brown rice flour in a shallow bowl or a pie plate.  Season to taste with salt and pepper.  Rinse the chicken, and pat dry with a paper towel.  Coat the chicken completely in the seasoned flour.

 Heat a large deep skillet with coconut oil over medium high heat.   Cook chicken until browned and cooked all the way through, about 8-10 minutes.  Remove chicken from skillet and set aside. 

Add mushrooms and cook until golden brown, about 5 minutes. Sprinkle 2-3 tablespoons of the remaining seasoned brown rice flour over the mushrooms and stir to coat.  Add wine and stir to de-glaze the pan.  Slowly stir in chicken broth, allowing sauce to thicken to desired consistency. Add artichoke hearts, olives, tomatoes, capers, and lemon juice.  Continue to stir about 3-5 minutes, until heated throughout. 

Serve immediately over fresh cooked rice, pasta, or spaghetti squash.  

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