Here is a unique one pot meal for you (unless you count the pot to make the rice in, so just don’t do that). The sun dried tomatoes give this dish a nice rustic feel and it’s loaded full of veggies with all those tomatoes, onions, and mushrooms. Scoop a little rice into a bowl and top with the chicken mixture and you are set for dinner tonight.
You won’t find me whipping up three different side dishes along with a main course pretty much ever, unless we are having a large crowd and I can do a lot of it in advance. Our everyday dinners are pretty simple, which is why I’m a big fan of anything we can eat out of one bowl. If there is a protein and a veggie in their I say good enough.
Since the skillet takes about 45 minutes start to finish you’ve got plenty of time to put on a pot of brown rice. My go to is usually white rice, since it cooks quicker, but when I know I have the time I do like to use brown.
Leftovers will reheat well from the fridge or freezer.
- 2 tablespoons olive oil
- 1 lb chicken breasts, cut into strips
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ white onion, diced
- 3 cloves garlic, minced
- 8oz mushrooms, rinsed and sliced
- ⅔ cup sundried tomatoes, sliced
- 1 (15oz) can cannelini beans, drained and rinsed
- 2 (15oz) cans diced tomatoes
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 tablespoons sugar
- 2 cups cooked rice
- Season chicken with salt and pepper. Heat olive oil in large skillet over medium high heat and brown chicken 3 minutes per side. Remove and set aside.
- Add mushrooms to skillet and brown. Remove and set aside.
- Add onion, saute for 3-4 minutes. Add garlic and sun dried tomatoes. Cook for 2-3 minutes. Add in the diced tomatoes with juice, beans, oregano, thyme, and sugar.
- Return the chicken to the pan, cover, and cook for an additional 10 minutes.
- Stir in mushrooms. Serve over rice if desired
Approx cost per serving: $2.97