Lemony Tomato Chicken

Who is interested in lighter recipes to ring in the New Year? I am all for comfort food and the beauty of this dish is its light & comforting! Perfect to add to your menu rotation now or in the New Year. Can we just talk about the New Year! I am glad that we can keep 2020 in the past but it’s so bittersweet to say bye to a year full of just so much. I know that everyone’s experiences have been different. All of our minds have been tested; emotionally, mentally, physically. Just remember to hug the ones you love most and don’t forget to take care of YOU! I hope each of you tackles something magical in 2021 that fills up your cup. Personally, I cannot wait to get back to running.

Now for this Lemony Tomato Chicken that will surely have you wondering why you never made it before! Let’s break it down!


Ingredients

  • 3-4 boneless chicken thighs, cleaned
  • 1/2 cup gluten free flour/regular flour
  • 1 tbsp olive oil + 1 tsp olive oil
  • 1 cup cherry tomatoes
  • 1 tsp garlic
  • 1 cup white wine
  • 2 lemons, juiced
  • sage, for garnish

Instructions

Clean your chicken thighs and remove any excess fat. Lightly coat your chicken thighs with flour on both sides. Heat a medium sized skillet (I used my cast iron 10 inch pan) over medium heat and add olive oil. Place chicken thighs in the pan and cook for 3-4 minutes on each side until the crust becomes golden. Remove chicken from the pan and add a splash more olive oil. Add the cherry tomatoes and mix around until they are fully coated. Keep heat on medium and cook the tomatoes for 3-4 minutes until they start to blister and pop. Add the garlic and stir continuously so the garlic doesn’t burn. Add the wine and mix together. Apply pressure to the tomatoes to help the burst process (this will also help add flavor to the sauce). Add lemon juice and let simmer for 2 minutes. Place chicken back in the pan and let simmer for 4 minutes. Flip chicken and let simmer for 3 more minutes. The sauce will reduce by half and turn into a creamy thick sauce that coats the chicken. Plate the chicken and add more sauce and tomatoes on top. Garnish with chopped sage and enjoy!


Protein Pasta Salad

Are carbs scary? Why do people think this? I love carbs – always have always will! Did you know carbs are important to the basic functionality of our bodies and burning energy?
I get it, there will always be something negative to say about pasta, bread, etc. but I am here to help you learn to love the beauty that carbs are! Variations of pasta come from so many different cultures and they are all so damn tasty! Today I am highlighting the innovation that is plant-based protein pasta! So many brands are getting on the band wagon of protein pasta and I am here for it!

I am using Barilla Protein + Penne – 100% plant based protein with a classic pasta taste, but any pasta (protein or not) will work PERFECTLY for this easy summer pasta salad.
Growing up pasta salad to me was loaded with mayonnaise and that just wasn’t really my favorite thing. Mayonnaise covered cold pasta? ew! This pasta salad is seasonally focused, fresh and freaking delicious!

Tomatoes are at the peak of season and are so dang juicy!! These cherry tomatoes are great for this but honestly whatever tomatoes you have will taste great! Kirby cucumbers (or any cucumber) sliced thin and then the fresh mozzarella! I am blessed that my neighborhood is packed with small localized stores aka really good Italian Markets that have fresh mozzarella! I love that more markets are prioritizing fresh products and finding mozzarella is so much easier!
I think this dish really comes together with this balsamic based marinade! Combine balsamic vinegar with rice wine vinegar, pinch of dried oregano and red pepper flakes. The flavor profile is tangy, savory, spicy and just too good to pass up! Combine all ingredients with marinade and let sit while you make the pasta!

Cook the pasta based on the boxed directions, drain and let cool slightly. Toss in with the vegetables and marinade and toss until well combined. The beauty of pasta salad is it’s the perfect dish to make ahead and store in the refrigerator. The marinade has time to work its magic and soak into the pasta and vegetables for an even better end product!
I always add the fresh herbs at the end because I enjoy the final touches and really adds that final kick of flavor! I finished this meal with fresh basil & sliced avocado. You can eat this for a delicious snack, add grilled chicken or shrimp for a balanced dinner or eat for breakfast because there are seriously no boundaries with any food.

Pasta salad is EASY and can be so so tasty! If you’re looking to add an extra punch of protein, the new-ish plant based protein pasta’s are a great way to get extra protein in while enjoying a classic dish!

follow and tag me on @fullbellythyme if you make this!