Chicken Marsala
I'm always on the lookout for new recipes that are 21 Day Fix friendly, easy to make, and can be thrown together in a crockpot or one-an-done. This Paleo inspired meal is the Triple Crown with it's basic ingredients of chicken and vegetables, marinating in a baggy, then cooking it all in 1 pot for only 30 minutes- AND IT'S LOW CAL CHICKEN MARSALA FOR THE WIN!
WHAT YOU NEED:
- One 3 to 6 quart dutch oven.
- One large ziplock bag for marinating.
INGREDIENTS:
- 1 to 2 pounds of boneless/skinless chicken breast.
- 1/2 cup of Tomato Balsamic dressing.
- 1 small package (2 to 3 cups) of sliced bella mushrooms.
- 1 medium white or vidalia onion, cut in half and sliced into medium strips.
- 1 to 1 1/2 cups of fresh chopped tomato or tomato sauce.
- 1 tbsp of Extra virgin olive oil or coconut oil.
- 2 cloves of garlic, smashed and minced.
- salt & pepper to taste.
THROWING IT TOGETHER:
- Before cooking, place chicken thighs in your ziplock bag with 1/2 cup of the tomato balsamic dressing. Marinate for at least 1 hour.
- Place your dutch oven on a stovetop burner, set to medium heat, and also turn your oven on to 350°F.
- Add your oil and garlic to your dutch oven, stir and raise heat to medium-high.
- Season your chicken thighs with salt and pepper, and add to your dutch oven (with any remaining dressing from the bag) to brown, about 1 to 2 minutes on each side.
- Once browned, remove your dutch oven from the hot burner. Add your tomatoes.
- Use a wooden spoon or spatula to stir the tomatoes and scrape the bottom of your dutch oven. That is where the flavor lies.
- Add your onions and mushrooms to the top of your chicken and tomatoes, no need to stir in.
- Cover and put into your 350°F oven for 25 to 30 minutes.
- Remove from oven and serve! It goes great with a spinach salad. Enjoy!
