Today's recipe is an actual 30-minute meal! I enjoy spending all day cooking a giant multi-course meal as much as the next foodie, but sometimes I'm just not in the mood to spend forever on my feet and have a million dishes to do after I stuff my face. The beauty of this particular quick meal is that it's also a one-pot dish!
Today's weapons of choice.
You will need:
1 small red onion, or half a medium red onion
2 yellow squash
1 bag of baby spinach
1 bag of frozen corn (can substitute canned corn)
1 lb. chicken breasts
1/2 cup sauvignon blanc
2 yellow squash
1 bag of baby spinach
1 bag of frozen corn (can substitute canned corn)
1 lb. chicken breasts
1/2 cup sauvignon blanc
olive oil
1 tbsp salt
1/2 tbsp. ground black pepper
1 tbsp salt
1/2 tbsp. ground black pepper
other seasonings to taste (I use ground coriander, onion powder, garlic powder, paprika, a hefty dose of cayenne, and ancho chile powder)
First, wash the yellow squash and set it on your board. Dice the onion into roughly 1/2" pieces. Drizzle some olive oil into a large sauté pan or wok, turn the burner on to medium, and toss your onion in. Season liberally with salt, paprika, garlic powder, and any other seasonings you like.
Next, grab your chicken and prepare to place it in the pan. Try to move the onions out of the way as best as you can, so that the chicken touches the pan itself and develops a nice sear. Clean your hands VERY thoroughly after touching the chicken, and then season the top of the chicken with salt, pepper, a dash of cayenne, and garlic powder. If you use whole chicken breasts, they should be done in about 25 minutes (unless you get those Godzilla-sized ones!)
While the chicken is searing on side one, slice the ends off the yellow squash, slice them in half lengthwise, and chop into 1/4"-thick half-moons. It takes me about five minutes to clean myself up from touching the raw chicken, season the chicken, and slice the yellow squash, which is perfect timing. Flip the chicken over, toss in the chopped yellow squash, season liberally with paprika, onion/garlic powder, and ancho chile powder, and stir the squash a bit. Try not to dislodge the chicken from its all-important contact with the bottom of the pan, though!
Then, cover the pan for about two minutes while you wash whatever you used to flip the chicken over and open a bottle of sauvignon blanc. Any kind of wine that you'd be unashamed to serve your best friend who's seen you at your most and least classy will do.
I got this pan from Albertsons in LA, and it was free! #mvp
Next, grab your chicken and prepare to place it in the pan. Try to move the onions out of the way as best as you can, so that the chicken touches the pan itself and develops a nice sear. Clean your hands VERY thoroughly after touching the chicken, and then season the top of the chicken with salt, pepper, a dash of cayenne, and garlic powder. If you use whole chicken breasts, they should be done in about 25 minutes (unless you get those Godzilla-sized ones!)
While the chicken is searing on side one, slice the ends off the yellow squash, slice them in half lengthwise, and chop into 1/4"-thick half-moons. It takes me about five minutes to clean myself up from touching the raw chicken, season the chicken, and slice the yellow squash, which is perfect timing. Flip the chicken over, toss in the chopped yellow squash, season liberally with paprika, onion/garlic powder, and ancho chile powder, and stir the squash a bit. Try not to dislodge the chicken from its all-important contact with the bottom of the pan, though!
Then, cover the pan for about two minutes while you wash whatever you used to flip the chicken over and open a bottle of sauvignon blanc. Any kind of wine that you'd be unashamed to serve your best friend who's seen you at your most and least classy will do.
Next, grab your bag o' frozen corn and dump it in!
Add a generous pinch of salt and more paprika, and then dump in about 1/2 cup of wine. I usually pout myself a smallish glass and then just dump it all into the pan. This is as close to measuring as I ever get. It's also why I'm a terrible baker. Once the wine is in, cover the pan for 10 minutes. Go drink some of that wine, or whatever you like to do, but set a timer if you, like me, are prone to forgetting what you were doing whenever you start doing something else.
After the corn has been in for 10 minutes, tear into that spinach and throw the whole bag into the pan. Push it down a bit so it begins to wilt. You can leave it to cook uncovered for another 7 minutes or so, which will allow the 'sauce' from the wine and olive oil to reduce and get awesome.
Approximately 25 minutes after you first put the chicken in the pan, this is what you'll get:
This is paprika. I like it. I like it A LOT.
Paprika: my mother's cooking :: garlic: Italian-grandma cooking
Add a generous pinch of salt and more paprika, and then dump in about 1/2 cup of wine. I usually pout myself a smallish glass and then just dump it all into the pan. This is as close to measuring as I ever get. It's also why I'm a terrible baker. Once the wine is in, cover the pan for 10 minutes. Go drink some of that wine, or whatever you like to do, but set a timer if you, like me, are prone to forgetting what you were doing whenever you start doing something else.
The steam from the pan wreaked havoc with my camera here!
Approximately 25 minutes after you first put the chicken in the pan, this is what you'll get:
I spy with my little eye a chicken breast! Can you find it?
I like to serve this meal in shallow bowls, because it's easier to chase down the corn kernels. Dish yourself a generous portion and enjoy!
What's your favorite one-pot meal?
Looks healthy! I love your dish-wear too! My fave one pot meals are typically when I boil brown rice I sometimes through lentils or beans in it (depending on the time they need to cook) and then I scramble an egg (ok, one pot/one frying pan...), mash it all together an add hot sauces and call it good. Super healthy and protein filled, but the hot sauce makes up for the blandness ;)
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