Lately I’ve been feeling more creative than usual- and actually came up with another recipe last week! I used the ingredients I was planning to cook with anyway, plus some other things I had on hand.
My meal plan was initially to just cook up some boring chicken on the stove, with some spices on it. I was also going to roast some butternut squash and make green beans. But how boring does that sound? So I decided to change things up by adding some bacon, oils, and spices, and turning it into a one-pan roast!
The nice thing about meals like this is that I was able to do all the work for the meal (cook the bacon, chicken, etc) and put it all into the pan before we were ready to eat- clean all of that up- and then put the meal in the oven right when we are ready. This allowed me to enjoy some wine while dinner was cooking plus made the post-dinner clean up easier!
- One butternut squash, cubed
- 4 pieces chicken breast, cut into bite sized pieces
- 5-6 pieces of nitrate free, sugar free bacon
- 2 cups green beans
- 1/2 cup olive oil (plus some for coating pans)
- 2 tbsp balsamic vinegar
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- salt and pepper to taste
- Preheat oven to 400 degrees. Prepare a large roasting pan by coating with olive oil.
- Use a large frying pan to cook bacon. When bacon is finished cooking, remove to a separate plate. Pour extra bacon fat into a bowl.
- In the same pan (with a little of the fat still remaining), cook the chicken until no longer pink.
- Break the bacon into bite sized pieces and add back into the pan with the chicken; mix together.
- Add the olive oil and balsamic vinegar to the bowl with the bacon fat. Mix together and then add thyme and rosemary.
- In the roasting pan, add the butternut squash, green beans, and chicken/bacon mixture. Mix up well and then pour the oil/fat/spices over everything. Mix to coat. Sprinkle with salt and pepper.
- Bake in oven for about 30 minutes.
Then, during my weekend meal prep I made these Paleo Chocolate Pecan Bites by My Healthy Happy Home. I was a little nervous to make these because they require more steps than I am used to, but they actually were pretty easy to make! (But mine don’t look anywhere near as pretty as Giselle’s:))
What kinds of holiday foods have you been eating lately?
Thanks, Jenn, for hosting the link-up!