Posted in Being Healthy, corn free, gluten free, soy free

Gluten-free Italian Dinner: Pesto Chicken and Tomatoes and Rice

IMG_2078Gluten-free means you can never have authentic Italian food again, right? WRONG! There’s so much more to Italian food than pasta. Here’s one of my favorite 1-pan Italian dinner bakes that hits the rights notes with the whole family.

Ingredients (in order of use):

  • 1.5 cups white rice (long grain, jasmine, basmati, whatever)
  • 1 14 oz can of diced tomatoes with Italian seasonings already included
  • 2 cups water, chicken stock, or combination (especially if you have some you just need to use up in the fridge)
  • 2 lb. chicken breast and/or thighs, skinless, boneless (roughly 4 pieces, 1 per person)
  • 1 8 oz container of pesto

NOTE: this is the semi-homemade version, as Sandra Lee might say; you can certainly make your own chicken stock, dice your own tomatoes, and blend your own herbs into pesto if you’re so inclined.

Pre-heat your oven to 350°F.

In an 8×8 or 9×9 baking dish, combine the rice, diced tomatoes, and chicken stock (or water). Put in the oven for 30 minutes.

After 30 minutes, remove and stir mixture; most of the rice will still be small and hard – don’t worry – that’s normal!

Add your four pieces of chicken. Spoon roughly equal amounts of pesto over each one – approximately 3 Tbspns – and spread to cover the chicken.

Return to oven for 30-45 minutes, depending on how large/thick your chicken pieces are.

This dish is really great for Southern American families where red rice is king; the minor change up in herb seasonings helps keep things fresh without completely blowing picking kids for a loop.

TIP: make ahead and reheat or freeze. When you thaw it out, add about 1 cup of stock or water to make sure the rice doesn’t dry out when heated in a 350°F oven for about 30- minutes (assuming thawed to room temperature.

Advertisements
Posted in Being Healthy, Children, Cooking

BuzzFeed Recipe Trial: 4-ingredient Chicken Bake

On January 29, 2016, I shared BuzzFeed recipe video below on my Facebook feed with a note to use the kale from my local CSA share to make this for Sunday dinner. And I did. And paired it with simple salt-and-pepper thin spaghetti noodles.

HUGE hit! Takes maybe 5 minutes to layer in the casserole dish (line with aluminum foil to make clean up faster and easier too), and it turned out to be a GREAT way to HIDE VEGGIES from my guys because what they saw looked like pizza on top of chicken. They just thought it was all chicken-y cheesiness and AWESOME.

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FBuzzFeedVideo%2Fvideos%2F1826534510820756%2F&show_text=0&width=560

I’ve made this several times since that first weekend dinner with the following variations:

  • frozen chicken with fresh toppings – little bit juicier in the bottom of the pan, but otherwise no difference; the breasts were small and thin, and took 45 minutes
  • cubed chicken breast and everything layered more like a casserole for more servings, and baked directly over cooked penne pasta in the casserole dish; same temp and time as original recipe
  • “Mexican” style using canned chopped chilis and pepper jack cheese, still using the sliced tomatoes