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Cook Once Eat Thrice: Italian Style Chicken

And… we’re back! After a tremendous long weekend with my family, it’s nice to be back at home, and settled back into routine. I can’t say it enough though, I love spending time with my family, and our large gatherings are always an amazing time. We’re at the point where almost all the cousins are having kids, and so it’s three generations of kiddos!

Chicken Orzo Salad
Chicken Orzo Salad

So after all of this amazingly good eats I indulged in over the weekend, it’s now back to a normal work week. Lunches to be packed, swimming lessons to attend, grocery shopping trip scheduled and so forth. So what does that mean? It’s time to meal plan again, and I want something easy. That’s when I turn to my Cook Once Eat Thrice series and I’m back with a new edition! This Italian Style Chicken cooks in the crock pot for 5-6 hours, and in about 30 minutes can turn into tonight’s dinner PLUS two more meals! How perfect is that?!

This first meal has roasted vegetables, a delicious lemon flavour and can serve as dinner tonight and lunch tomorrow!

The Ingredients:

The Chicken

  • 3 skinless, boneless chicken breasts
  • 3 tsp lemon juice
  • 3 cloves of garlic smashed
  • 1/4 cup fresh basil torn
  • 2 tbsp fresh thyme
  • salt & pepper
Italian Style Chicken
Italian Style Chicken

Chicken Orzo Salad

  • 6 cups of mixed greens
  • 1 zucchini
  • 1 red pepper
  • 1 orange pepper
  • 2 small onions
  • 3 cups orzo, cooked
  • 2 cups shredded chicken
  • 1/2 cup loosely torn fresh basil

Lemon Dressing

  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp sugar
  • salt & pepper to taste

The How-To:

The Chicken

  1. In a crock pot add your chicken, lemon, garlic and fresh herbs.
  2. Cook on low for 4-6 hours.
  3. Remove, cool, and shred (even the garlic cloves).
Roasted Vegetables
Roasted Vegetables

Chicken Orzo Salad

  1. Preheat oven to 400 degrees. Add peppers, zucchini and onions on tin foil lined cookie sheet. Drizzle olive oil over, and make sure vegetables are coated.
  2. Roast for 20 minutes.
  3. In the meantime, in a small bowl mix dressing together.
  4. When the vegetables are done roasting, broil on high for about 5 minutes or until the skins are charred a little. Remove from oven and chop into bit sized pieces.
  5. In a large bowl add chopped vegetables, shredded chicken, cooked orzo and dressing.
  6. On a plate add 3/4 cup of mixed greens and top with about 1/2 cup of the chicken orzo mixture & serve!
Chicken Orzo Salad Served
Chicken Orzo Salad Served

This salad was perfect for dinner for my family. I halved the serving for the girls, but they ate up every late bite and really enjoyed it! If you have left overs for lunch, keep the mixed greens and chicken orzo mixture separate until just before you eat. The best part is that you don’t need to worry about dressing as it’s all mixed in together. I found it perfect to help balance out some of the heavier ‘comfort’ foods we have been indulging in lately with the cool weather.

Rest Assured though my foodie friends, we are not done by any means. Make sure you stop in tomorrow because meal #2 is coming to the blog tomorrow!! These meals were all huge successes here and I hope they will be in your home as well! Curious what’s coming? Well it involves potatoes, eggs, breakfast and football. Confusing right? Not when you come and see what’s coming up!

Thank you so much for stopping by today. I hope you had a wonderful thanksgiving with those you love and remember: a holiday isn’t just a reason to be thankful. 

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5 Comments

  1. Totally love this idea, I’ve done it myself – so smart and such a great timesaver! Pinned & shared to pass the word – please stop by and share another terrific recipe with us this week at #TryaBiteTuesday!!

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