Posted on 05/24/2015

Kitchen Concoctions: 20-Minute Chicken Dinner For Three

Food/ Home

I’m no professional chef, and I don’t even like to cook all the time (I’m more of a baker), but when I do get in the kitchen two things are certain: I’m probably going to use cinnamon and/or honey, and the meal is going to be created from my winging it. I don’t even attempt recipes — It’s all by the seat of my pants so to speak. I’m also not a slow cooker mom. There’s a lot of hype about slow cooking, but I’ve never tried it (someday!) since I don’t pre-plan most of the time . . . and I love to cook in the skillet. So, all this brings me to this month’s concoction: Honey Teriyaki glazed basil pesto chicken with honey dry rubbed bacon and a veggie medley. While at a new local Whole Foods, I picked up some food that I sampled since their items were on sale while the reps were there and a dinner idea was born. Everything is healthy but pre-packaged so it’s super quick and easy, plus was under $12 to make for three people!

finished plate

Ingredients:

  • 1/2 package of basil pesto chicken ($4.69 a package at Whole Foods= $2.35 used)
  • 1 package of Bacon ($4.99 a package at Whole Foods)
  • 1/2 bag of Broccoli ($3 a bag? Got a while back =$1.50 used)
  • 1/2 bag of Carrots Three Ways ($2.69 a bag at Whole Foods = $1.35 used)
  • Pinch of Cinnamon (Optional, already had on-hand)
  • 1 Scoop of Honey for bacon (Optional, already had on-hand)
  • 2 Scoops of Coconut Oil for cooking (Already had on-hand, Sub: Butter, olive oil)

Total Cost = $10.20

ingredients

Topping Sauces:

  • Honey (Already had on-hand)
  • Teriaki Sauce (Already had on-hand)
  • Miso Dressing (Already had on-hand)

sauces

Instructions

  1. Heat two skillets with coconut oil (or your chosen oil)
  2. Place 4 or so chicken slices (1/2 a package) in one skillet and let sit for 4 minutes on med-high heat
  3. Pour the carrots and broccoli into the second pan and let cook on med-low heat
  4. Flip chicken over after 4 minutes and cook for 4 minutes on the other side, until golden brown (check temp with a meat thermometer)
  5. Stir veggies occasionally and remove from heat once warm and slightly browned on edges
  6. Cook the package of bacon a few strips at a time.
  7. Add honey and cinnamon (or brown sugar and honey)  . . . Prefer baked bacon? Simply get that started before you cook the chicken.
  8. Stage the plate! I spread out a bit of miso sauce in the middle of my place then drizzled teriyaki sauce on one piece of chicken and honey on the other.

coconut

chickencooking

frozen veggies

bacon

chicken_CU

sideview plate

What’s your strange meal this month? Share it in the comment below!

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2 Comments

  • Reply Veronica Lee 05/26/2015 at 5:31 am

    Mmmm! Looks delish!
    Hi! Stopping by from Mom Bloggers Club. Great blog!
    Have a nice day!

    • Reply Shari Wargo Stamps 06/09/2015 at 3:10 pm

      Hi Veronica, thanks for stopping by, and for liking my random food!

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