So while it’s unusually cool (and wonderful!!) here in Atlanta, I thought I would post one last winter-like meal so here goes…
So when we got home from our trip last weekend, I was craving just A LOT of protein. It what makes me feel full and satisfied and honestly, I eat a good amount of it. So, not having much time to prepare dinner after we flew in, I made Scott run us by the store on our way home so I could pick up 2 lbs of ground chicken, a can of diced tomatoes, some olives, and already cut up fresh onions.
I didn’t have to cut a thing and it only took me a few minutes to prepare. It was the perfect dinner that night, and of course breakfast the next morning.
Here’s what you need:
- 2 lbs ground chicken
- 1 pack of chopped fresh onions
- 2 cans tomato sauce
- 1 can all natural sliced olives (I used most of the can)
- some celtic sea salt
- some garlic powder
- some chili powder
- and a dash cayenne powder
The olives of course are optional but I thought they made the dish. The chili reminded me of a “tamale pie” that I use to eat growing up so maybe I’m partial.
Here’s what I did:
Heat some butter in a pan and add the onions. Once the onions are starting to become transparent, add the chicken and brown. Then, add the rest of the ingredients and simmer for about 45 minutes. And that’s it!
Oh, and I’m on day 3 of making those kale chips and I still love them. I’m sure I’ll get sick of them soon enough but for now, I’m enjoying them. I did want some for lunch so I cooked them on 300 for about 20 minutes (with the added extra virgin olive oil) and they were still so delicious! I used the EVOO last night too, and it does make them a bit crunchier, but also they feel thinner. So, my vote is to cook them a little EVOO (on 170 degrees), but the family preferred them with the EVOO. I would love to hear what you think!