Monday, February 9, 2015

A Meal for Your Monday~

Thought I would pop in and share a yummy dish we had for dinner last night.

The recipe came from my Make Ahead Paleo cookbook, by Tammy Credicott.

This dish can be made ahead using her directions, or you can just make it the night of.

Chicken Picatta Bites

Container #1
4 boneless, skinless chicken breasts, cut into cubes

Container #2
2 Cups artichoke hearts (in water or frozen, squeeze out the excess water)

Container #3
1/3 cup chopped fresh parsley (hubby did not realize I had this on hand, so he omitted)

Container #4 (SAUCE)
1/2 cup lemon juice
1/3 cup white wine
1 cup chicken broth
2 cloves garlic, minced
2 TBSP capers

For Serving Day
2 TBSP coconut oil (we used olive as I cannot eat coconut products)
Sea salt to taste
Freshly ground black pepper to taste

Serves 4

Prep Day:

1. Place the chicken, artichoke hearts, and parsley in separate containers (#1,#2, and #3)

2. In a jar with a tight-fitting lid (container #4, we used a mason jar), combine the lemon juice, white wine, chicken broth, garlic, and capers to make the sauce.  Shake well.

3. Store the containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set (or deep frying pan) set to medium-high heat, heat the coconut oil.  Add the chicken, and season it with sea salt and pepper.  Cook the chicken, stirring occasionally, until it has browned on all sides, about 5 minutes.

2. Shake the sauce jar to combine the ingredients.  Add the sauce to the skillet, and stir.

3. Add the artichoke hearts to the skillet, and bring the mixture to a slight boil.  Simmer, uncovered, for 5-7 minutes or until the chicken is cooked through.

4. Serve the chicken bites with parsley sprinkled on the top.

We have made several tasty dishes from this cookbook.  They are all gluten-,grain-, & dairy-free.

The book is broken down into several sections:
Make & Freeze-make it now for easy eats later
Low & Slow-healthy dinners when you walk in the door
On the Go-portable fare that doesn't disintegrate in your cooler
Room Service-one pan, virtually no mess, all in the comfort of your hotel room!
Travel Treats-sweeter treats that travel well
Week in a Day-cook once for a stress-free work week

Along with lots of other helpful tips and information.

Hope you enjoy!!


Calypso In The Country said...

Looks great - I love those make ahead recipes too!

Michele @ The Joyful Home said...

Sounds delish! We love artichokes, and we're about to re-start on a Paleo inspired diet. I'm saving this one!

Jamie said...

Yum. I love artichoke hearts.

Christy @ 11 Magnolia Lane said...

Yum--pinned. I always love your gluten-free recipes. Thanks for sharing!

Melissa Fitch said...

Yum!! This looks terrific! I love the addition of the artichoke hearts and that it can be made ahead!!

Linda @ Life and Linda said...

Hi Lauren, wonderful dish...Artichoke hearts are a favorite of my husband, so this recipe will be greatly loved.

Elie said...

So I say you prep/separate the ingredients then maybe I can cook this lol, or you can just make it for me :)