Cosmic Rhino

It always seems like such a challenge to find dinners that are fast, healthy and delicious. It seems like you can always get two of the three (simple and quick but not healthy or healthy and quick but not tasty, et). But here’s one we stumbled on. My sweet husband came up with this recipe one night when I was away.  When he went to make it for me last week, I was dubious but now I love it.

Ingredients:

• 3 fresh or frozen chicken breasts
• 1 cup broth (water ok too but add a little salt)
• 1/2 can Trader Joe’s roasted tomatoes and peppers (spicy but quite good)
• 1-2 cups other vegetables you have around the house. I had leftover roasted cauliflower and some frozen spinach. You could also use fresh chard, spinach or kale, torn up into 2″ pieces. Just use whatever you have handy.

Instructions:

1. Put the whole breasts and broth in a heavy-duty skillet on medium heat.  I prefer cast-iron. Cover and let simmer for about 3-5 minutes (3 mins if fresh, 5-6 mins if frozen) until the outside of the breasts are cooked (turn white-ish).
2. Turn breasts over and add tomatoes and any other cooked vegetables you have. You could add fresh greens here, too. (I wouldn’t add raw carrots, broccoli, onions, brussel sprouts, etc.,  here because they are a heavier vegetable and won’t cook through in time). Turn fire down to medium-low and cover again, for about 5 more minutes.
3. With a spatula, break the chicken into bite sized pieces. Check to make sure the middle of the chicken isn’t pink. If it is, cook a few minutes longer.
4. When chicken is cooked through, serve and enjoy!

Serves 2-3 people.