I’m what some people (mainly Mr. Real Food) would call a messy cook. Any time I whip up a meal, my kitchen ends up looking like a disaster area with a sink and counter top full of dirty dishes, empty containers and packaging.
This didn’t really bother me much since we have a rule in my house that one of us cooks and the other does the dishes. After having it brought to my attention multiple times, I realized there may have been a bit of truth to it. So since then, I have been trying to work on my cooking process and eliminate some of the mess.
One of the ways I’ve figured out how to reduce the amount of dishes I dirty is to make one pot meals. Not only does it only require one pan to cook everything, it turns out that it’s much easier to cook all of the ingredients together. It’s kind of like the prepackaged dinner meals that you’d find on grocery shelves, except that the ingredients are all wholesome, nutritious, real food ingredients. Since I’m all about quick and easy, this is perfect for me.
And the best part is that it takes less than 30 minutes to make the complete meal and it’s completely balanced and healthy.
You’ll notice that my recipe doesn’t have measurements for the vegetables. Because I’m such a vegetable lover, I prefer having more vegetables on my plate than meat. I would likely be vegetarian if I wasn’t married to a meat-lover so this is a perfect compromise for us. You can add as many or as few vegetables as you’d like. If you’re not a fan of any of these veggies, feel free to swap them for something else like asparagus, zucchini, or squash. Mr. Real Food suggested adding mushrooms to it next time I make this so I’ll be doing that.
Here’s how simple this dish is to make:
Cook the chicken in a little oil for 8-10 minutes, flipping halfway through. Push to the side.
Add in red wine vinegar and veggies, cooking until veggies are desired tenderness.
Do you have a favorite one pot meal? What veggies would you add to this dish?