Another experiment hits the oh my zone! Super easy recipe, the vegetables take a little prep time other wise great tasting, easy, healthy meal. This was enough for three servings and a lunch.
- 4 Chicken boobs halves pounded a little to speed up cooking
- Tablespoon olive oil
- Penzeys northwoods seasoning
- 1 can cream of chicken soup
- 1/2 can chicken broth
- 4 green chiles roasted, peeled, seeded and chopped or…..canned….or frozen about 1/2 cup
- 2 beets, peeled, cut into cubes
- 1/2 head cauliflower cut into florets
- 1 large sweet potato peeled cup into cubes
- Garlic salt
- More olive oil
Start prepping the vegetables first. Heat oven to 425. I keep them separate otherwise you will have red cauliflower and sweet potatoes. Spray or spread some olive oil in a 13×9 pan. In a bowl place cubed sweet potatoes toss with a small amount of olive oil and garlic salt. Put cauliflower in bowl toss with olive oil and garlic salt or your favorite seasoning, do the same with cubes beets. Put in hot oven and bake for 45 minutes to 1 hour.
Open can of soup put into small sauce pan. Add broth and mix well, add chopped chiles. On low heat cook so the flavors blend. Stirring once in awhile. Cook about 30 minutes
When vegetables have twenty minutes left heat a grill pan or grill or skillet up. Spread small amount olive oil to prevent sticking. Pound chicken, using plastic wrap, so it cooks evenly. Sprinkle both sides with Northwoods seasoning and garlic salt. Cook on medium to medium high heat until brown on one side, flip. If cooking indoors place foil over the top after flipping, this will help keep it moist and allow even cooking. When brown flip, again…..place foil back on. Chicken takes about 10-20 minutes depending on thickness. Test with knife to make sure. When almost done turn off heat keeping foil on top. Serve up vegetables on plate, pour chile sauce into plate in a circle then place chicken on top.
As always we hope you enjoy.